Red deer " Sélection Nordique " " Sélection Nordique " 100% Natural Red deer meat is a naturally lean alternative to mainstream meats. The animals are raised in natural free-range environments without the use of growth hormones or growth stimulants and are given antibiotics only when necessary. Farm raised deer are never fed animal by-products. Heart-Healthy! High in protein, iron and vitamin B (with a much lower fat content than beef or pork), the meat will appeal to the health conscious customer. Farm-raised Venison Alliance Sélection Nordique Inc. Alliance Sélection Nordique is a strategic alliance between some of the best Quebec-based red deer breeders and the La Maison du Gibier Inc, a leading game meat processing and distribution company located in Charlesbourg, Quebec. Together, they market, produce and distribute superior quality farm-raised venison products for restaurants, hotels and specialty meat shops under the brand name Sélection Nordique. In fact Alliance Sélection Nordique has developed a rigorous code of ethics for every step of the process: from the feeding to the packaging. Ensuring the integrity and wholesomeness of our products and our good name is paramount. Not only does this reassure safety-conscious consumers, these are also the perfect conditions to produce the finest venison: venison that is consistently lean, tender and flavorful. La Maison du Gibier Inc. La Maison du Gibier has played a key part in the success of Alliance Sélection Nordique. It is not only one of the largest game meat processing and distribution facilities in Canada: it is also one of the best. Since 1982, La Maison du Gibier has been providing hotel and restaurant owners with meat products of the highest quality. Fresh and frozen, vacuum-sealed cuts of venison are available along with ready-to-eat products. Like Alliance Sélection Nordique, La Maison du Gibier aims for total excellence in everything it does. And it is proud of its ultramodern federally approved facilities, its commitment to quality, its highly skilled employees and its fleet of refrigerated trucks. La Maison du Gibier offers you a reliable supply of Canadian Food Inspection Agency approved products under the new HACCP standards. Moreover these products meet the approval of even the most discerning chef. Culinary File Preparation methods appropriate to beef can also be used for venison, but keep in mind that because venison is very lean, it is better suited to moist-cooking methods. If the meat is dry roasted, it should be barded with fat to help keep it moist. Steaks and tenderloin can be grilled, but be careful not to overcook them and make them dry. Tougher cuts are good in braises and stews. Venison can also be used ground, or made into sausage or jerky. It pairs well with the flavour of rosemary, juniper (and gin), sweet spices and pepper, as well as fruits such as red currants, blackberries, etc. It is well-suited to marinades made with red wine or port. Marinated Selection Nordique Red Deer Flank Steak Serves 2 Ingredients 1/3 small red onion, quartered 1 3/4 tablespoons balsamic vinegar 1 1/3 tablespoons capers, drained 2/3 tablespoons chopped fresh oregano 1 cloves garlic, minced 1⁄2 pound flank steak Dash of salt Dash of coarsely ground black pepper Instructions Sliver one-quarter of the onion and set aside. Chop the rest of the onion. Mix it in a bowl with the vinegar, capers, oregano, and garlic. Combine 1⁄4 cup of this mixture with the slivered onions and set aside. Sprinkle both sides of the steak with the salt and pepper; prick well with a fork. In a large zip-top food-storage bag, combine the steak with the remaining onion mixture. Marinate for 1 hour or overnight. Heat the grill or the broiler, positioning the oven broiler rack so that the meat on the rack in the pan is 4" from the heat source. Remove the meat from the marinade, and place on the grill over direct heat or on an oven rack set in the broiler pan. Discard the marinade. Grill or broil for 4–5 minutes per side for medium-rare. Let stand for 5 minutes before slicing. Place the meat on a platter and pour the reserved onion mixture over the steak. Nutritional Information: 176 calories 9 total fat (4 g sat) 50 mg cholesterol 3 g carbohydrate 19 g protein 1 g fiber 230 mg sodium Herb Crusted Selection Nordique Red Deer Flank Steak 1 pound flank steak, visible fat removed 1/4 teaspoon salt 1/2 teaspoon tarragon 1/2 teaspoon garlic, minced 1/4 teaspoon freshly ground pepper 2 tablespoons Dijon® mustard 1/4 cup whole wheat bread crumbs 1 tablespoon fresh parsley, chopped Directions: Preheat broiler and pan. Combine the salt, tarragon, garlic, pepper, and Dijon mustard in a small bowl. Spread half this mixture onto one side of the meat. Broil mustard side up, about 4 inches from the heat for 4 minutes. Turn the meat over, spread the remaining mixture, and broil for an additional 3 minutes. Combine bread crumbs and parsley, pat evenly on meat. Broil 1 minute more. Let stand 5 minutes. Slice steak thin diagonally across the grain. Serves 4. Home / Mission Statement / Our Products / Sales Locations New Products / Great Recipes / News / Contact Us © www.lamaisondugibier.com All Rights Reserved.. La Maison du Gibier 2002 info@lamaisondugibier.com