Mar 09, 2016
21945 Cervena Recipe Bro 1_0.indd 121945 Cervena Recipe Bro 1_0.indd 1 14/4/09 11:05:53 AM14/4/09 11:05:53 AM
Just as the Champagne appellation immediately communicates the image of quality
sparkling wine from the northwest region of France, there is now an appellation for
premium, farmed venison from New Zealand. Cervena® Natural Tender Venison is
distinguished from all other venison by the trademarked assurance that the meat has
been naturally raised, and processed in accredited plants, according to a system of
high quality standards.
MARK SHADBOLT CERVENA FARMER AKAROA, NEW ZEALAND
21945 Cervena Recipe Bro 1_0.indd 221945 Cervena Recipe Bro 1_0.indd 2 14/4/09 11:05:53 AM14/4/09 11:05:53 AM
Cervena®
Grown in harmony with nature
From the free range pastures of New Zealand
comes Cervena®, the gourmet meat for a
healthy lifestyle.
Farmers in New Zealand recognize the need for
a naturally produced, lean and delicious red meat.
A meat that satisfi es the demand for culinary
creativity, taste satisfaction and excellent nutrition.
Farmers in New Zealand care about what they
produce, they farm in harmony with nature, not
against it.
Deer roam and graze naturally on farmland.
Th ey graze on grass, not grain, and they
receive no growth stimulants, hormones
or growth-promoting antibiotics.
Cervena farms and producers are required to
meet industry standards to ensure the quality
of their produce.
Th e result is that Cervena is naturally tender
and lean with a distinctive, mild fl avor.
Q U A L I T Y A S S U R E DN O T A L L R E D M E AT I S T H E S A M E
Only venison passing the highest standards
of processing and inspection bears the name
Cervena.
• To ensure mild fl avor and tenderness,
only qualifying animals can be used for the
Cervena program.
• Only the most tender cuts can be called
Cervena.
• Processing and storage techniques are
independently audited to ISO 9002 standards
to ensure consistent quality is delivered to
the market.
Quality assurance guarantees are core to the
Cervena program. Th ese ensure each cut is
packed and shipped in top condition.
For further information regarding Cervena
quality assurance go to www.cervena.com.
The meat of kings is now the king of meats.
21945 Cervena Recipe Bro 1_0.indd 321945 Cervena Recipe Bro 1_0.indd 3 14/4/09 11:05:59 AM14/4/09 11:05:59 AM
Cervena arrives to you in vacuum packs either
freshly chilled or frozen. Cervena is easy to
recognize by the distinctive stripes, gold for
chilled, silver for frozen.
Cervena cuts off er value for money. With virtually
no fat or sinew, Cervena provides high yield and
little shrinkage. Cuts can be ordered from your
supplier according to your weight requirements.
New Zealand farmed deer are predominantly red
deer, but limited quantities of elk cuts are also
available from New Zealand.
Cervena® Cuts for your convenience
THE SADDLE CUTS
TYPICAL WEIGHT RED DEER ELK AVERAGE YIELD
RACKS 1.5-2.5lb (680g-1.1kg) 3-4.5lb (1.3-2kg) 75%
STRIPLOIN 3.5lb (1.6kg) 5-8lb (2.3-3.6kg) 90-93%
SHORTLOIN 1.5-2lb (680-900g) 3lb (1.3kg) 100%
TENDERLOIN 1.5lb (680g) 2.5lb (1.5kg) 95-96%
BONE-IN SADDLE 10-15lb (4.5-6.8kg) 15-25lb (6.8-11kg) 50%
THE HIND LEGTh e leg is composed of four sub-primal muscles that can be broken down into restaurant-ready cuts,
or purchased deskinned and trimmed as the Denver Leg. Th e Denver Leg is seven (or eight,
depending on the New Zealand supplier) convenient cuts from the hind leg. All items from the
Denver Leg can be cut to create either portioned medallions or a combination of steaks, medallions,
mini roasts, stir fries and kebabs.
TYPICAL WEIGHT ELK RED DEER AVERAGE YIELD
DENVER LEG 20lb (9kg) 10lb (4.5kg) 85% TO ROASTS OR MEDALLIONS, 11-12% USABLE TRIM
BONE-IN LEG 30lb (13.6kg) 15lb (6.8kg) 60% TO ROASTS, STEAKS, MEDALLIONS ETC; 20% USABLE TRIM
OSSO BUCO 3lb (1.3kg) 1.5lb (680g) 100%
21945 Cervena Recipe Bro 1_0.indd 421945 Cervena Recipe Bro 1_0.indd 4 14/4/09 11:06:03 AM14/4/09 11:06:03 AM
THE SADDLE CUTSTh e most traditional of venison cuts, the Saddle contains two rib racks, two striploins, two shortloins and two
tenderloins.
EIGHT RIB RACKUse: Roasts, chops or cutlets
STR IPLO IN/SHORTLO INUse: Steaks, medallions,
noisettes, roasts, stir fries
TENDERLO INUse: Steaks, medallions,
noisettes, roasts, stir fries
EIGHT RIB RACK S T R I P L O I N / S H O RT L O I N T E N D E R L O I N
OSSO BUCOUse: Slow cooking,
braising
FLANK STEAKUse: Quick grills, fajitas,
stir fries
THE DENVER LEG CUTSTh e hind leg comprises four sub-primal muscles that can be broken down into restaurant-ready cuts, or bought
further desinewed and trimmed as the Denver Leg.
RUMP (SIRLOIN BUTT)Use: Medallions, noisettes,
butterfl y steaks, mini roasts
TOP ROUND ( TOPS IDE )Use: Medallions,
noisettes, steaks, roasts
Mini Roasts Medal l ionsMedal l ions or Steaks
TWO RUMPS (CUSHIONS) SHORT (SIDE) FILLET CUSHION
KNUCKLEUse: Medallions, butterfl y
steaks, steaks, roasts
Satays and St i r Fr ies
Satays andSteaks,
Medal l ions, Butterf ly Steaks Whole Pieces
BOTTOM ROUND (SILVERSIDE)Use: Medallions, noisettes,
butterfly steaks, long steaks,
roasts
Medal l ions, Noiset tesSt i r Fr ies Whole Pieces
TRIM KNUCKLE EYE CAPTRIM EYE ROUND CAP (CUSHION)
21945 Cervena Recipe Bro 1_0.indd 521945 Cervena Recipe Bro 1_0.indd 5 14/4/09 11:06:03 AM14/4/09 11:06:03 AM
Low in fat and low in calories, Cervena is
a high-quality protein packed with iron and zinc,
making it one of the healthiest red meats available
today. It is the premium meat for the healthy
lifestyle.
Versatile Cervena is a meat that has moved beyond
tradition and season. Venison used to be a meat of
winter, marinated and slow-cooked in rich heavy
sauces. Th e tastes and textures of Cervena and the
variety of cuts available make it now a meat of
all seasons and all cuisines. Because Cervena isn’t
strong and gamey, it’s perfect with a subtle sauce, or
just by itself.
Th e only limit with Cervena is your imagination.
Try it seared with your favorite hot weather salad;
enjoy its subtle fl avors when enhanced with Asian
spices; grill it for fajitas…
E A S E O F P R E PA R AT I O N :
• From the bag to the pan to the plate. All the
hard work of trimming and butchery has been
done for you at the processing plant.
• Always pre-heat oven or grill prior
to cooking.
• Use some oil as Cervena is lean.
• Whether quick or slow cooking, sear fi rst
to develop good colors and fl avors.
• Cook on a high heat and serve rare
or medium rare for optimal fl avor and
succulence.
C O O K I N G T I M E S
• Pan frying1/2 -1in (11/2-2cm) thick cuts require
approximately 1 minute each side over a high
heat.
• Sautéing or stir frying
Approximately 30-40 seconds over a high heat
is suggested for ideal fl avor and texture.
• Roasting
31/2 minutes per 1/2in (1cm) thickness is the
suggested guideline. Searing the meat prior to
roasting will help seal in natural juiciness.
• Grilling
1in (21/2cm) thick cuts require approximately
2 minutes each side.
• Barbecuing
Allow about 2 minutes per side for 11/2in
(3cm) medallions or steak.
• Always allow Cervena to rest for a few minutes
before serving.
New Zealand Cervena Chef Graham BrownFor more recipes go to www.cervena.com
Cervena® Today’s new red meat
Note: Like other meat, venison is a potential source of toxoplasmosis, which can be harmful to unborn babies and those with weakened immune
systems. Like other meat, Cervena should not be eaten raw during pregnancy or by people with weakened immune systems.
21945 Cervena Recipe Bro 1_0.indd 621945 Cervena Recipe Bro 1_0.indd 6 14/4/09 11:06:18 AM14/4/09 11:06:18 AM
NUTRITIONAL COMPARISON (BASED ON 3.5oz [100g] COOKED PORTIONS)
kcal PROTEIN(g)
TOTAL FAT(mg)
IRON(g)
ZINC (mg)
CHOLESTEROL(mg)
VENISON LOIN 150 30.20 2.38 4.09 3.63 79
SKINLESS CHICKEN 167 25.01 6.63 1.21 1.52 75
BEEF TENDERLOIN, PRIME GRADE 255 27.54 15.27 3.66 5.17 86
FARMED SALMON 206 22.10 12.35 0.34 0.43 63
US LAMB LOIN 216 29.99 9.73 2 4.13 95
SOURCE: USDA NATIONAL NUTRIENT DATABASE
21945 Cervena Recipe Bro 1_0.indd 721945 Cervena Recipe Bro 1_0.indd 7 14/4/09 11:06:19 AM14/4/09 11:06:19 AM
Spicy Grilled Cervena
Because venison is so lean and tender it suits
this quick cooking style.
Serves 6
INGREDIENTS1lb (500g) Cervena stir fry
1 tbsp spring onion, cut into short lengths
1/4 cup coriander leaves, chopped coarsely
1/4 cup shallot, thinly sliced
1/4 cup mint leaves
1/4 tsp chili powder
1 tsp sugar
11/2 tbsp ground roasted rice or breadcrumbs
4 tbsp lime juice
3 tbsp fi sh sauce
Fresh vegetables: Chinese cabbage, cabbage, red
cabbage, sliced bok choy leaves, spring onion,
snow peas, red capsicum, fresh mild chili
2 balls of Chinese egg noodles cooked
and refreshed and drained
MARINADE INGREDIENTS1/2 cup soya sauce
1 tsp sesame oil
1 tbsp hoi sin sauce
1/4 cup soya or peanut oil
1 tsp cracked black pepper
1/2 tsp grated ginger and 1/2 tsp
chopped garlic
1 tbsp lemon grass, thinly sliced
1 tsp sesame paste (tahini)
1 tbsp sherry
Mix well and add to the venison
20 minutes before cooking.
METHODMarinade the venison, heat oil in wok very
hot and fry the meat. Add herbs, shallots and
seasonings. Add the vegetables and add the
drained noodles.
Season to taste with fi sh sauce, lime juice and
ground roasted rice. Toss well to combine.
Add mint leaves, spring onion and coriander,
toss again. Serve in a deep bowl.
21945 Cervena Recipe Bro 1_0.indd 821945 Cervena Recipe Bro 1_0.indd 8 14/4/09 11:06:21 AM14/4/09 11:06:21 AM
21945 Cervena Recipe Bro 1_0.indd 921945 Cervena Recipe Bro 1_0.indd 9 14/4/09 11:06:22 AM14/4/09 11:06:22 AM
Cervena with Osso Buco Ravioli and Pinot Noir and Cracked Pepper JusTh e twice-cooked fl avor of the shank meat
in the ravioli is a perfect foil for the natural
taste of Cervena matched with classic red wine
and pepper.
Serves 4
INGREDIENTS1 Cervena shortloin with all skin and chain
removed – 1lb 10oz (800g)
1 tbsp Dijon mustard
4 tbsp peppercorn mix
PREPARATIONSear the shortloin in a heavy pan, brush on
the mustard and coat generously with the
peppercorn mix. Cook in a low oven about
320˚F (140˚C) for about half an hour.
PINOT JUS3 shallots chopped fi ne and sautéed in
1oz (20g) butter until very soft. Add 1 tsp
cracked pepper. Deglaze the pan with a
generous glass of Pinot Noir, add a cup of
strong beef or venison stock and reduce a
little to the required taste, and thicken if
necessary with 1 tsp cornstarch or arrowroot
mixed with cold water. Season, add a few
drops of red wine vinegar to adjust acidity.
OSSO BUCO RAVIOL IAccording to recipe Cervena Loin with Osso
Buco Ravioli and Pinot Noir and Cracked
Pepper Jus.
Once cooked, remove meat from bone, discard
any heavy silverskin and dice fi nely. Moisten
with some of the sauce and cool.
Assemble Ravioli; add osso buco mixture from
above to a large round wonton skin, or make
ravioli dough into 11/2in (2.5cm) rounds and fi ll
with the fl aked meat mixed with the vegetable
and the gelatinous jus from the cooking of the
osso buco. Blanch in boiling water for 2 minutes.
POMMES FONDANT4 medium potatoes, peeled and shaped like a
barrel or cut into rounds 11/2in (4cm) x 3/4in
(2cm).
Place standing in a small dish. Pour in enough
chicken stock to cover half way up. Pour a
little melted butter over each and season with
salt and white pepper. Baked uncovered in a
moderate oven, 350˚F (180˚C) for 40 minutes.
TO SERVE D ISHCut loin into 8 even slices.
Place ravioli on top of the potato (this
should look like a mushroom) and garnish
with 2 asparagus spears or baby leeks and
diced winter vegetables cooked in stock
with butter.
21945 Cervena Recipe Bro 1_0.indd 1021945 Cervena Recipe Bro 1_0.indd 10 14/4/09 11:06:24 AM14/4/09 11:06:24 AM
21945 Cervena Recipe Bro 1_0.indd 1121945 Cervena Recipe Bro 1_0.indd 11 14/4/09 11:06:25 AM14/4/09 11:06:25 AM
Cervena Osso Buco with New Pea and Sweetcorn Risotto and Red Wine SauceServes 4
INGREDIENTS FOR OSSO BUCO6 Cervena osso buco cuts
1 carrot, chopped
2 celery ribs, chopped
1 small red onion, chopped
1 leek
Salt and pepper
1/2 cup olive oil
1/2 bottle red wine
1/2 cup tomato purée
1 tbsp chopped rosemary
1 tbsp chopped garlic
11/2 cups (300mls) of Cervena glaze
FOR RISOTTO1 cup arborio rice
1/2 onion, fi ne diced
1 cup new peas
1 cup sweetcorn kernels
1 tbsp olive oil
1/4 cup white wine
1 qt (1 liter) chicken stock
2 tbsp parmesan cheese
2 tbsp butter
1 heaped tbsp chopped parsley
1 tsp truffl e oil (optional)
Salt and pepper
RISOTTO Heat casserole to medium heat, add olive
oil, onion and sauté very well, approximately
3-4 minutes. Add the rice and cook for 3
minutes, deglaze with white wine, reduce,
add the hot chicken stock in thirds; when
rice is cooked and the liquid is absorbed
remove from stove and add the blanched
peas and sweetcorn, cheese, butter, parsley,
seasonings and truffl e oil.
OSSO BUCOSeason Cervena osso buco with salt and
pepper, heat a large saucepan on medium
heat, add olive oil, sear the Cervena on both
sides to give good rich color, remove from
pan. Add the chopped mirepoix and lightly
caramalize. Deglaze with red wine, reduce
by 1/2, add the tomato purée, herbs, garlic
and Cervena stock, put the osso buco back
in pan and bring to the boil, cover with lid
and braise in a 350ºF (180ºC) oven until meat
is tender and pulling away from the bone,
approximately 1 hour. Remove the Cervena
from the pan, keep covered. Purée the sauce
with all the vegetables and put through
a chinois, pressing to extract all juices.
Place osso buco back into strained sauce.
Keep warm.
TO F INISH DISHPlace a mound of the risotto in a deep
bowl plate and place the osso buco on top. Pour
around the sauce and serve.
21945 Cervena Recipe Bro 1_0.indd 1221945 Cervena Recipe Bro 1_0.indd 12 14/4/09 11:06:29 AM14/4/09 11:06:29 AM
21945 Cervena Recipe Bro 1_0.indd 1321945 Cervena Recipe Bro 1_0.indd 13 14/4/09 11:06:30 AM14/4/09 11:06:30 AM
Cervena with Citrus-Chili Sauce
Th e sharp citrus combined with the tender
succulence of Cervena provides a unique
centerpiece for any meal.
Serves 4
SAUCEJuice from 1 medium orange
Juice from 1 small lemon
Juice from 1 small lime
1/4 cup rice wine vinegar
2 tbsp fi sh sauce
1 tsp Vietnamese chili sauce or harissa
1 garlic clove, fi nely minced
1 shallot, fi nely minced
11/3 tbsp sugar
Salt
Combine all ingredients. Refrigerate for at
least 24 hours. Use at room temperature.
INGREDIENTS1/4 cup vegetable oil
Salt and pepper
11/2lb (750g) New Zealand Cervena loin or
leg fi llet
1 medium taro root or sweet potato, thinly
sliced
5oz (140g) mesclun
3 sprigs mint, chiff onade
3 sprigs coriander leaves
METHODPreheat oven to 400ºF (200ºC).
Heat 1 tbsp oil in sauté pan, add seasoned
New Zealand Cervena and place in oven,
roasting about 6-7 minutes on each side for
medium rare.
Let meat rest and keep at room temperature.
In large skillet, heat remaining oil and quickly
shallow fry taro or potato slices to make crispy
chips. Remove and drain.
To serve, thinly slice Cervena against the
grain and arrange in a circular pattern on
plate. Place mesclun in center of plate and
border with chips.
Pour sauce over meat and sprinkle herbs.
Serve immediately so citrus sauce will not
further cook meat.
21945 Cervena Recipe Bro 1_0.indd 1421945 Cervena Recipe Bro 1_0.indd 14 14/4/09 11:06:33 AM14/4/09 11:06:33 AM
21945 Cervena Recipe Bro 1_0.indd 1521945 Cervena Recipe Bro 1_0.indd 15 14/4/09 11:06:34 AM14/4/09 11:06:34 AM
Szechuan Spiced Cervena with Pickled Vegetables and Spiced Miso DressingWith their low fat and mild fl avors,
Cervena fi llets are a natural pairing with
Asian-inspired dishes like this warm-weather
Japanese-style salad.
Serves 4 appetizers
INGREDIENTS1lb 4oz (600g) Cervena leg rounds (fi llets)
SZECHUAN SPICE MIX2oz (50g) Szechuan peppercorns, 1oz (20g)
cumin seeds, 1oz (20g) coriander seeds, 1/2oz (10g) black peppercorns
Heated in a wok and ground fi nely.
MISO DRESS ING9oz (20g) palm sugar
2 egg yolks
1/3 cup rice wine vinegar
1/2 cup grapeseed oil
2oz (50g) light miso paste
2 tsp sesame oil
1/2oz (10g) chili paste (sambal oelek)
2 tsp Kikkoman soy sauce
Whisk the yolks, sugar and vinegar together, add
the miso then slowly blend in the oils
until a mayo-like consistency. Add the
remaining seasonings to taste and check the
seasoning.
PICKLED VEGETABLE SALAD1/4 cucumber, peeled and deseeded
2 spring onions, cut into long, thin strips
8 Shiitake mushrooms sliced, thinly
1 celery stem, peeled and sliced into long,
thin strips
Juice 2 lemons, 1 tbsp sesame oil, 2 tbsp rice
wine vinegar, 1/4 cup sake, 1/2 tsp mustard oil,
fresh coriander leaves, 1 tbsp pickled sushi
ginger, sliced thinly. Mix all and pour over the
vegetables and stand for 4 hours.
PREPARATIONSeason the Cervena with the Szechuan spice
mix for at least 1 hour and then sear in a little
oil until rare. Cool and partly freeze. Slice
very thinly and place on the bed of pickled
vegetables, drizzle the miso dressing, and
garnish with toasted sesame seeds.
21945 Cervena Recipe Bro 1_0.indd 1621945 Cervena Recipe Bro 1_0.indd 16 14/4/09 11:06:35 AM14/4/09 11:06:35 AM
21945 Cervena Recipe Bro 1_0.indd 1721945 Cervena Recipe Bro 1_0.indd 17 14/4/09 11:06:36 AM14/4/09 11:06:36 AM
Coconut and Tea Smoked Cervena with Mango and Rice Cake
Refreshing tropical fl avors paired with cold-
smoked Cervena – perfect for hot climates year
round.
Serves 6
INGREDIENTS1lb (500g) Cervena loin or fi llet
1 cup shredded coconut
Small handful black tea leaves or jasmine tea
2 handfuls wood shavings
MARINADE1 cup salt
1 cup rock sugar
1/4 cup soy sauce
2 chopped chilis
1 clove garlic
1 tsp chopped ginger root
5 pieces star anise
Mix all until dissolved.
Place the meat in the marinade for 3-4 hours.
Remove and allow to dry for 1 hour and
then place in smoker with the tea leaves and
coconut and smoke as cool as possible. Allow
to stand in the smoke for as long as there is
smoke. Remove and sear the outside to a nice
brown, cool thoroughly and slice thinly.
RICE CAKES1/2 cup jasmine rice cooked with kaffi r lime
leaves and green ginger root in 1 cup of water
with 1 tsp salt, allow to cool after sprinkling
on some rice vinegar. Spread into a tray about 1/2in (1cm) deep and cool completely. Cut
into squares about 11/2 x 11/2in (3cm) and
sprinkle with toasted sesame seeds.
MANGO SALAD1 green mango, peeled and cheeks removed
from pit and sliced into matchsticks
1/2 small red onion, sliced very thinly
1 tsp thinly sliced julienne of green ginger
1 lime, juiced, and zest
Handful fresh coriander leaves
Few drops sesame oil
Combine all ingredients and chill for an hour.
TO SERVETake a rice cake and place the salad on
top with some sliced Cervena and garnish
with fresh chopped coriander. As an option
sprinkle on refried cooked yellow split peas
or beans.
Serve with a light shoyu sauce on the side.
21945 Cervena Recipe Bro 1_0.indd 1821945 Cervena Recipe Bro 1_0.indd 18 14/4/09 11:06:40 AM14/4/09 11:06:40 AM
21945 Cervena Recipe Bro 1_0.indd 1921945 Cervena Recipe Bro 1_0.indd 19 14/4/09 11:06:41 AM14/4/09 11:06:41 AM
Serves 4
INGREDIENTS4 Cervena fi llets from leg or shortloin, 6-7oz
(200g) each
1 tbsp cracked 4 peppercorn mix
Season and sear fi llets in a hot pan. Place in
a 300˚F (130˚C) oven for 20 minutes. Remove
and rest in a warm place.
FOR THE TARTE TAT IN2oz (50g) shallots
2 cloves garlic crushed, 2 cloves garlic whole
2oz (50g) unsalted butter
2 tbsp chopped parsley
1 tsp wild thyme
3 tbsp red wine
11/2 tbsp sherry or aged balsamic vinegar
4 x 3in (7.6cm) discs puff pastry or 1 x 8in
(20cm) round puff pastry
1 cup strong venison stock
4 portobello mushrooms or a mixture
of mushrooms
METHODHalve and gently cook shallots with butter,
crushed garlic, red wine and sherry/balsamic
until well colored, add a little venison stock.
Cook until liquid has evaporated, then cool,
add the parsley and thyme. Roast mushrooms
for 30 minutes with whole garlic cloves. When
the mushrooms are cooked and leathery, cool
and slice.
Grease tartlet case. Layer in the mushrooms.
Sprinkle on the shallots. Cover with the
pastry and press down. Cook for 15 minutes
in a hot 430ºF (220˚C) oven.
RED WINE JUS1oz (30g) chopped shallots
1 knob (walnut size) butter
1/2 cup red wine (Pinot Noir)
1/2 cup venison or meat stock
Salt and pepper
Cook shallots with butter until soft, add wine
and reduce, add meat stock and thicken slightly.
PARSNIP PURÉE2 peeled parsnips, steamed with 1 vanilla pod
until soft
2oz (50g) butter
3 eggs
1/2 cup cream
Ground nutmeg
Salt and white pepper
Purée the parsnips, add some vanilla seeds,
blend in butter, cream and eggs, season,
place in buttered mold, cook in water bath or
steamer for approximately 30 minutes.
TO SERVESlice each Cervena fi llet into 3 medallions.
Turn out the parsnip purée.
Turn out the tarte tatin.
Pour around the red wine jus.
Garnish with diced winter vegetables and
parsnip fries.
Cervena Fillet with Tar te Tatin of Mushrooms, Red Wine Jus and Parsnip Purée
21945 Cervena Recipe Bro 1_0.indd 2021945 Cervena Recipe Bro 1_0.indd 20 14/4/09 11:06:44 AM14/4/09 11:06:44 AM
21945 Cervena Recipe Bro 1_0.indd 2121945 Cervena Recipe Bro 1_0.indd 21 14/4/09 11:06:46 AM14/4/09 11:06:46 AM
Cervena racks always impress and the pairing
of succulence and spice make a dish to remember.
Serves 4
INGREDIENTS4 x 2-rib racks or 1 x 8-rib rack, silver-skin
removed
RUB2 tbsp tamarind paste
1 tsp cracked Szechuan peppercorns
1 tsp brown sugar
1 pinch Chinese fi ve spice powder
1 tsp sea salt.
Mix and rub into Cervena 15 minutes before
cooking.
BBQ SAUCE1 cup best quality Asian-inspired
BBQ sauce
2 cloves garlic
1/4 tsp sesame oil
1 tsp grated ginger
1 chopped onion
1 tsp chili paste or chili sauce
3 tbsp peanut or soya oil
Sauté onion, garlic and grated ginger in oil.
Add chili sauce. Add BBQ sauce. Bring to a
simmer for 10 minutes, strain, keep hot.
VEGETABLE SPRING ROLLS4 spring roll wrappers
Julienne an assortment of fresh vegetables:
zucchini, red and green capsicum, yellow
squash, celery
4 Shitake or rehydrated Chinese black
mushrooms
Chopped coriander
Spring onions
Soya or mung bean shoots
Salt and pepper
METHODSauté vegetables julienne in oil with garlic,
add mushrooms until just soft. Add coriander
leaves and bean shoots – cool.
Brush one side of spring roll wrapper with
egg. Place cooked vegetables on top and roll
up. Keep cool. When ready to serve, deep fry
in vegetable oil for about 4-5 minutes until crisp
and golden.
TO SERVEBBQ or pan sear Cervena for about 2-3 minutes
all sides.
Roast at 400ºF (200˚C) for 8-10 minutes until
medium rare.
Rest in a warm place for a further 2-3 minutes.
Bring back to serving temperature
(2 minutes in a hot oven). Slice into cutlets.
Fry spring rolls until golden. Cut into 3 lozenges
(on bias) and arrange the sliced chops alongside.
Garnish with sauce and coriander sprigs.
Tamarind-Glazed Cervena Two Rib Rack with Vegetable Spring Roll and Asian BBQ Sauce
21945 Cervena Recipe Bro 1_0.indd 2221945 Cervena Recipe Bro 1_0.indd 22 14/4/09 11:06:50 AM14/4/09 11:06:50 AM
21945 Cervena Recipe Bro 1_0.indd 2321945 Cervena Recipe Bro 1_0.indd 23 14/4/09 11:06:51 AM14/4/09 11:06:51 AM
Level 13, PricewaterhouseCoopers Tower
113-119 Th e Terrace
PO Box 10-702, Wellington
New Zealand
Telephone (NZ) : +64 (4) 473 4500
Cervena is available chilled and frozen in vacuum packs.
For more information on Cervena please visit our website
www.cervena.comCer
ven
a is
a r
egis
tere
d t
rad
emar
k o
f th
e C
erve
na
Com
pan
y L
imit
ed©
21945
21945 Cervena Recipe Bro 1_0.indd 2421945 Cervena Recipe Bro 1_0.indd 24 14/4/09 11:06:53 AM14/4/09 11:06:53 AM