New Zealand Venison is produced from the open pastures of New Zealand in a natural, free-range environment without the use of hormones or steroids. It’s naturally healthy too, being low in fat, calories and cholesterol and with a great taste that has to be experienced. For nutritional information on how venison compares to other proteins click here.
New Zealand Venison brings part of this clean, natural environment to you.
This natural advantage is supported with quality assurance programmes run on an industry wide and company basis – starting on farms and right through to processing. The New Zealand Food Safety Authority licences and inspects venison processing plants and certifies all exports of venison from New Zealand.
For more information on deer farming and venison processing in New Zealand click here
Being so lean and naturally tender, New Zealand Venison takes little effort to prepare. It’s best cooked quickly, over a high heat and served lightly and simply to make the most of its unique taste – quick, simple, and simply delicious - perfect for busy, modern lifestyles.
An incredibly versatile product, New Zealand Venison is perfect for any style of cuisine – its use is limited only by your imagination. Try it in a salad, in a stir-fry, atop a pizza, as a spicy satay or in your favourite pasta dish. It’s also ideal for the barbecue as a steak, medallions, or kebabs. For some suggested recipes using New Zealand Venison click here
Its versatility, ease of use and year-round availability make New Zealand Venison an ideal choice for any season. To learn which cuts are available click Choice Venison Cuts.