WELLINGTON, New Zealand – Cervena Venison of New Zealand announced the winners of its 2009 recipe contest recently, and two Canadian chefs earned nods for their venison-inspired creations. Ryan de Leon, chef de partie at Toronto’s Scaramouche restaurant, claimed the win for Dish of the Year and Most Innovative Recipe for his Juniper-Crusted Cervena Venison Loin with Smoked Bacon Jus. Damian Wills of Niagara-on-the-Lake’s Stone Road Grill also captured The Sierra Meat Company Most Innovative Cervena Recipe award after presenting his dish of Cervena Venison and Foie Gras Wellington, Red Wine Jus.
Cervena Venison is naturally raised with no added growth hormones or steroids. The deer are grass-fed only; in winter months, they eat hay and silage.
Click here to see the winning recipes.
