French venison rack is removed from the loin, the chine and feather bones are removed. The rib bones are cleaned of all intercostal meat. Bones are protected by bone guard and each rack is individually vacuum packed.
The term, venison, is synonymous with meat from all antlered animals – be they fallow deer, red deer, elk, white tail deer, moose, reindeer and so on. Of all the big game meats, the most extreme variation in flavour occurs in venison, depending on the species, and whether the animal was farm-raised or wild.
- High in Protein
- Low in Fat
- Federally Inspected
- Imported from New Zealand
- Naturally Farm Raised
Wine Pairing: Chardonnay and sauvignon blanc