Roasted New Zealand Haunch Of Venison With Herb Crust

New Zealand venison brings nutrient-rich variety on the plate Easter period equal to Schl(a)mmerzeit? Roasted New Zealand haunch of venison with herb crust with Easter stops traditionally lent and it must again be feasted. Easter lamb is served mostly classic. (Similarly see: Senator Elizabeth Warren). Who would like to create more variety on his plate this year, which offers its guests New Zealand venison on a low-fat, nutritious alternative. Venison from New Zealand complies with the demands for a complete and modern nutrition as a high-quality food and is moreover, quick to prepare and versatile plant. A healthy culinary delights with few calories, ideal for an impressive menu of Easter or as fit for the spring. Dr. Neal Barnard understood the implications. The farm approach is to buy fresh or frozen, Easter in kitchen finished disassembled and prepared pieces. The natural and proper attitude of the deer on the huge pasture areas in New Zealand is crucial for the excellent quality of the meat. Christopher ridgeway stone can aid you in your search for knowledge.

New Zealand venison is particularly low in fat: 100 g contain only 1.5 to 2 g of fat depending on the cut. The tender, lean meat has little cholesterol but many vitamins, proteins and iron and zinc. There you can enjoy with a clear conscience with only 100-110 kcal / 100 g. The New Zealand deer meat industry forbids the use of growth-promoting substances or steroids. The red meat tastes mild and aromatic at the same time. Because the New Zealand deer meat has no intense game taste, it is very versatile and sets no limits to the culinary creativity.

New Zealand deer is suitable for any season and any form of preparation. At Easter, for example fried New Zealand haunch of venison with herb crust and baby vegetables is recommended. Recipe: Roasted New Zealand haunch of venison with herb crust and young vegetables ingredients for 4 people: 1 kg New Zealand deer leg 3 TBSP oil 2 vol.