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Venison Denver Legs Boneless
First Light, New Zealand
AED 145.00 /each
Storage: Chilled
Packing: 600 g (avg)

Grass-Fed | Farmed | Pasture-Raised | Free-Range | Hormone Free | Antibiotic Free | Halal

Pre-Order: 1 day lead time.

Availability: Out of stock

Did You Know?

Healthy & Exceptionally Lean venison has extremely low levels of fat - significantly less than skinless chicken. It is also lower in cholesterol than beef or lamb, while being high in iron and zinc. What fat it has is good fat, with high levels of healthy omega 3 fatty acids.

 


What is Denver Legs?

A Denver venison leg is all the muscles from a deboned deer hind leg that have been separated & cleaned of surface membranes. First, the leg is separated into the four sub-primal (rump, knuckle, topside & silverside), then those sub-primal are split into the various muscles (1 rump, 3 knuckles, 2 topsides, & 2 silversides) for a total of eight individual pieces. 

This cut offers full flavor at an excellent price and remarkably good yields (85% as roasts or medallions with 11-12% usable trim that can be used in-ground or stir fry applications).


About First Light

Humans have been eating venison for as long as we have been out of the trees — they were the original ‘fast food’. Venison became the food of kings for good reason, it has the magic formula of being nutrient-dense, super lean, and ultra-tender. In fact, venison is actually four times more tender than beef.

All First Light animals are 100% grass-fed on free-range pastures, as nature intended. The deer is then processed young; resulting in a delicious, delicately flavoured meat that wants to be cooked quickly and served rare.

The secret formula behind the product includes special genetics, New Zealand’s best farmers, stress-free animals, and a supply chain managed by people who understand and value the perfect steak.

Recipes & Tips

Pieces from the Denver Leg can be cooked whole as venison roasts or cut to create medallions, steaks, noisettes, butterflied steaks, mini roasts, stir fry meat, or kebabs.

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Description

Did You Know?

Healthy & Exceptionally Lean venison has extremely low levels of fat - significantly less than skinless chicken. It is also lower in cholesterol than beef or lamb, while being high in iron and zinc. What fat it has is good fat, with high levels of healthy omega 3 fatty acids.

 


What is Denver Legs?

A Denver venison leg is all the muscles from a deboned deer hind leg that have been separated & cleaned of surface membranes. First, the leg is separated into the four sub-primal (rump, knuckle, topside & silverside), then those sub-primal are split into the various muscles (1 rump, 3 knuckles, 2 topsides, & 2 silversides) for a total of eight individual pieces. 

This cut offers full flavor at an excellent price and remarkably good yields (85% as roasts or medallions with 11-12% usable trim that can be used in-ground or stir fry applications).


About First Light

Humans have been eating venison for as long as we have been out of the trees — they were the original ‘fast food’. Venison became the food of kings for good reason, it has the magic formula of being nutrient-dense, super lean, and ultra-tender. In fact, venison is actually four times more tender than beef.

All First Light animals are 100% grass-fed on free-range pastures, as nature intended. The deer is then processed young; resulting in a delicious, delicately flavoured meat that wants to be cooked quickly and served rare.

The secret formula behind the product includes special genetics, New Zealand’s best farmers, stress-free animals, and a supply chain managed by people who understand and value the perfect steak.

Guidelines

Recipes & Tips

Pieces from the Denver Leg can be cooked whole as venison roasts or cut to create medallions, steaks, noisettes, butterflied steaks, mini roasts, stir fry meat, or kebabs.

User Reviews

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Feel free to check-in with us prior to placing your order(s). Alternatively, we will inform you of any variations once we receive your order(s).

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