Venison Stew Meat is cubes cut from various hard-working muscles. It has excellent flavor, but needs to be slow cooked to become tender. Often used to make stews with mushrooms, carrots, beef stock and red wine.
Venison (deer meat) is lean, naturally tender and darker in color than beef with a sweet, robust flavor. Farmed venison is much more tender than wild venison and without its intensely gamey flavor. Silver Fern Farms Venison is 100% grass-fed and finished, raised free range on massive New Zealand pastures; no antibiotics, growth hormones or GMOs. Extremely low levels of fat - significantly less than skinless chicken - and lower in cholesterol than beef or lamb, while being high in iron and zinc. Typically cooked to rare or medium rare.
Two 5 lbs packs, 10 lbs total. Origin: New Zealand
