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“Deer Abby, Why is it that Fossil Farms has the best Venison available?”

“Thank you valued reader, Our Venison have a mild, clean flavor profile and is recognized by the American Heart Association as a lean and healthy red meat. These 100% all natural Venison are part of the “Never Ever Program” where antibiotics, hormones and steroids are never administered. This is your chance to try the most tender and delicious Venison available! Fossil Farms works directly with New Zealand farmers who abide by strict farming standards. These standards include freely roaming on grass pastures, humane transporting and processing, as well as, third party audits to ensure these practices are held to the highest quality and standards industry wide".

  • Venison Tenderloin

    1.75 lb. (average)
    Venison Tenderloin

    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. 


    Fossil Farms Grilled Venison Tenderloin with Orange and Apricot Mostarda

    Download printable .pdf file.

    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.

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    Venison Tenderloin
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