New Zealand venison: the ‘rockstar’ of meat

Brad Farmerie, chef owner of New York restaurant ‘Public’.

New Yorkers got the clear message last October that New Zealand venison is the healthy red meat.

A story aired at prime-time on the ABC channel WABC featuring New York chef Brad Farmerie and a well known nutrition advisor Heidi Skolnik talking about the quality, versatility and healthy attributes of Cervena venison, from New Zealand.

According to Farmerie, “Grilled, pan seared or smoked, venison is the new “it” food,” and he should know. At his Soho restaurant Public, he prepares and serves about 10 thousand portions of it each year.

“I know for a fact, this is going to be a rockstar meat going forward, next year, the year after and everywhere from then on,” he says.

Even health food experts agree. Heidi Skolnik, a nutritionist for the New York Knicks, calls it a nutrient powerhouse, pointing out the cut is packed full of iron, zinc and vitamin B12.

“There are less calories, less fat and more nutrients than in a chicken breast and we think of chicken as healthy, which it is but this is like all of the benefits of a red meat with a fifth of the fat of beef,” Skolnik explains.

The three minute story also showed chef Farmerie, who holds a coveted Michelin star for his restaurant Public – NYC, preparing some of the dishes using Cervena venison that he serves in his restaurant.

WABC is a top rating news channel covering the tri-state area of New York, New Jersey and Connecticut – the three states have a combined population of over 18 million.

New Zealand exports around $20 million worth of venison to the USA each year.  Cervena venison is a quality scheme shared by most venison exporting companies that guarantees the venison is farm-raised, tender and delicious.  Deer Industry New Zealand works with venison marketing companies to increase demand for New Zealand venison.

The coverage resulted from work done by Deer Industry New Zealand.  DINZ hosted a function at Public on 12 October, inviting food editors, nutritionists and chefs to an evening to sample New Zealand venison dishes created by Farmerie and to sample New Zealand wines.  About 60 attended, representing food and lifestyle media including Oprah, Dr Oz, The Food Network channel and Food Arts.

The food editor of WABC, Kemberly Richardson took little persuading to produce a story about New Zealand venison, and following filming sessions with Farmerie and an interview with Skolnik, the results screened on October 19.

See the clip below:

 

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