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We carry two types deer, domestic Red Deer and New Zealand Cervena Red Deer. Our all-natural, free-range domestic Red Deer Venison is sustainably farm-raised on a family-owned farm in Iowa. We partner with individual farmers across New Zealand who sustainably raise our all-natural Cervena venison. The requirements of New Zealand regulations state that the animals must freely roam on open pastures and are never given any antibiotics, hormones or steroids. Our venison does not taste like domestic wild hunted venison. Instead, it is naturally tender, has a mild flavor, and is low in cholesterol and rich with iron and zinc. This protein is one of the healthiest red meats available. The American Heart Association recommends Venison meat as a lean and healthy protein!
Both of our domestic and New Zealand venison are 100% hormone and antibiotic free, referred to as a “Never-Ever” program. These animals have never been administered hormones or antibiotics.
Venison Tenderloin, 1.75 - 2 lb avg$60.00Number:
This item is currently out of stock. Please call our office with any questions, 973-917-3155.
Venison Tenderloin has the rich full bodied taste of farm-raised deer with consistent quality. We recommend cooking the tenderloin medium rare. Each package contains two pieces weighing 1.75 - 2 lbs. each package.
What proteins can I eat if I am adhering to a Paleo diet? Venison should be one of your go-to proteins! This lean, all-natural meat is an ideal option for those keeping with the Caveman diet.
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Fossil Farms Grilled Venison Tenderloin with Orange and Apricot Mostarda
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1 package Fossil Farms Venison Tenderloin
2 whole oranges, segmented and juice reserved
6 oz. dried apricots, chopped medium sized
1 tbsp. whole grain mustard
1 tbsp. olive oil
1 tbsp. chopped ginger
3 tbsp. water
2 tbsp. sugar
1 tbsp. butter
1⁄4 cup dry white wine
1 tbsp. white vinegar
For the Mostarda
In a small saucepan, combine the apricots, ginger, water, sugar, wine and vinegar. Cook on medium low heat until apricots have softened and most of the liquid is absorbed. Stir in the oranges, mustard and butter; simmer until mostarda reaches a jam like consistency, 3-5 minutes. Serve warm or at room temperature.
For the Venison
Remove the venison from the package and pat dry. With a boning knife, remove any excess silver skin or fat. Season with oil, salt and pepper. Heat grill to 450 degrees. Grill Venison Tenderloin until medium rare or 5-6 minutes a side. Let rest 7 minutes and slice to serve.