Specialty Meats and Gourmet

Kobe/Wagyu Beef Patties

Kobe/Wagyu Beef Patties - 8 oz each, 2/package.  These have to be the best tasting burgers we have ever featured.  When grilled they keep their shape and size and do not shink, though the fat content of these burgers is close to 25%.  Wagyu/Kobe cattle are hung from hoists and their feet are never allowed to touch the ground, they receive high carb and fat saturated diets which marble the meat with "Flavor".  High marble scoring tenderloins sell for as much as $125/#.  These burgers should never need added flavorings such as ketchup or mustard - instead, a well grilled bun and some fresh cracked pepper and sea salt are all that is needed.  This product is available on line, as well as available to walk in clients, phone in orders and restaurants.  Product price is $5.25/#

Caiman Tail Fillet

Caiman Tail Fillet (Bolivian/South American Crocodile) - This is a fresh water product, full fillet per package, 1# packages.  Great for stuffing and grilling, cubing and deepfrying - it is really up to your imagination.  Product is currently available to walk in clients, phone in orders, and restaurant.  This item is not yet available on our website.  Product Priced @ $10.80/#

Foie Gras - A Grade - Frozen

Foie Gras - A Grade - Frozen - Lobes are averaging 1.25-1.5# each, individually packaged.  This Foie Gras is coming from one of the few remaining producers in the US - Bella farms out of New York.  This farm will be posted under souce information soon.  Product is currently available to walk-in clients, phone in orders and restaurant clients.  This product is not available on our website at this time. Product is priced at $37.00/#

Lavender and Thyme Roasted Poussins

LAVENDER AND THYME ROASTED POUSSINS

As soon as the year's first leaves unfurl, many Parisians start planning their annual pilgrimage to the lavender fields of Provence. In this recipe, the lavender may be omitted if desired; however, its aroma and flavor embody a French spring.

2 teaspoons dried untreated lavender flowers
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon fresh thyme leaves, minced
1/4 teaspoon finely grated fresh lemon zest
4 poussins
1 small lemon, halved
1/4 cup White Wine

Garnish: lavender and thyme leaves

With a mortar and pestle coarsely crush lavender and in a small bowl stir together with butter, thyme, zest, and salt and pepper to taste until combined well. Spoon mixture onto a sheet of plastic wrap and form into a 4-inch-long log. Chill compound butter, wrapped well in plastic wrap, until firm, at least 30 minutes, and up to 3 days.

Preheat oven to 475° F.

Discard gizzards from birds and trim necks flush with bodies if necessary. Rinse birds inside and out and pat dry. Starting at neck end of each bird, slide fingers between meat and skin to loosen skin (be careful not to tear skin). Cut butter into sixteen 1/4-inch-thick slices and gently push 4 slices under skin of each bird, putting 1 slice over each breast half and thigh. Tie legs of each bird together with kitchen string and secure wings to sides with wooden picks or bamboo skewers.

Arrange birds in a flameproof roasting pan large enough to hold them without crowding. Gently rub birds with lemon halves, squeezing juice over them, and season with salt and pepper. Roast birds in middle of oven 45-60 minutes or until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° F.

Transfer birds to a platter and loosely cover with foil to keep warm. Add wine to roasting pan and deglaze over moderate heat, scraping up brown bits. Transfer jus to a small saucepan. Skim fat from jus and simmer until reduced to about 1/2 cup.

Garnish birds with herbs and serve with jus.
Makes 4 Servings.    Gourmet  April 1997

Friday 4/27/07

Today we were asked to research the possibility of reindeer/caribou meat.  With snows being so deep in Alaska and the Behring Straights, all processing is delayed until further notice.  We however do have carry over from last season.  We have some ground and about 20# of stew meat.  Call Steve @ 800-310-2360 to reserve future cuts or to purchase current inventory.

May 2007 Specials

                     Venison America

                                        494-B Cty Rd A           Hudson, WI 54016

                                                  www.venisonamerica.com

                               1-800-310-2360

                                                                        

                    May Specials

Ask about our Fresh All Natural Iowa Lamb – Racks - $10.25/#, BRT Loins – 2 loins/2 tenderloins  $11.25/#, Bone In Shoulders - $3.65/#, Boneless Sirloins - $6.10/#, Sweet Breads - $5.95/#, etc. Prices for Lamb Can Change without notice!

Red Venison St. Louis Style Ribs – Organically raised, prime animals (16 months), Dry aged on the carcass 30 days, All animals are tested for CWD, 2-2.5# average per slab, trimmed very well, USDA, 8-9 ribs with flank and brisket attached – a good 5-6 inches of boneless meat on the end of the rack.

$4.85/#

Local Rabbit Hind Quarters – 4/package, Locally Raised, All Natural, Frozen Only $6.95/#

Venison 4 Rib French Racks – New Zealand Red Venison, 4 Rib completely frenched racks, chine and feather removed, average size per rack is 12-14 oz each, frozen.

$8.75/#

Elk NY Strip-loins – Minnesota Raised, 4-5 pounds each, some additional trim work needed, USDA, CWD tested, Loins have a nice big eye and are perfect for cutting into steaks.

$13.75/#

Greg Norman All Natural Beef NY Strip-loin – Australian raised, free range, grass fed, 100% all natural, 9-10# each, FRESH, ready to be cut and grilled, little or no waste, Available while supplies last.

$8.20/#

Amish Chickens – Whole, 3.5-4# each, All Natural, Vegetarian Fed.

$1.15/#

                              Poussin – 23-25 oz each, All Natural

$4.75/each

Bison Ground – Locally raised, Grass Fed and Whey finished, All Natural, 1# packages

                                         $3.95/#

Call 1-800-310-2360 or 715-386-6628 to place an order.  We deliver into the Twin Cities Metro Monday, Wednesday and Friday, and ship via all major carriers (UPS and DHL) and ship large orders via United Airline and LTL.

Lamb Chops with Pomegranate Molasses

Pomegranate Molasses Lamb Chops

8 lamb rib chops, trimmed
1 tablespoon fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup pomegranate molasses*
4 cloves garlic, thinly sliced
2 bay leaves
6 tablespoons extra virgin olive oil, divided use
1 tablespoon butter, divided use
4 shallots, minced
4 cloves garlic, minced
1 cup pomegranate juice*
2 tablespoons red wine vinegar
3 cups chicken broth 

1.      Rub lamb chops with rosemary, salt and pepper; set aside. 

2.      Combine pomegranate molasses, sliced garlic, leaves and 5 tablespoons of the olive oil in a non-reactive bowl or dish. Add lamb chops, turning a few times to coat thoroughly. Cover and refrigerate 1 to 4 hours before cooking. 

3.      Heat half of the butter and the remaining 1 tablespoon olive oil in a medium saucepan. When the butter melts, add shallots and minced garlic and saute over medium heat for about 3 minutes, or until lightly colored, stirring frequently. 

4.      Add pomegranate juice, vinegar and chicken broth. Continue to cook, skimming as necessary, until the sauce is reduced to about one-third and coats the back of a spoon, about 15 minutes.
Remove sauce from heat and strain through a fine mesh strainer into a clean saucepan. Keep warm. 

5.      Preheat grill or heat a grilling pan. Remove lamb chops from the marinade and season with salt and pepper to taste; discard marinade. Grill for 4 minutes per side for rare, or 5 to 6 minutes for medium-rare. 

6.      Just before serving, bring sauce to just under a boil and whisk in the remaining half of the butter. Divide sauce among warm serving plates and place 2 lamb chops on each. Garnish with fresh pomegranate seeds, if desired. 

Makes 6 servings.