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Surge in demand for venison

VENISON SALES SET TO SOAR THIS SPRING AS KIWIS BECOME MORE ADVENTUROUS, AND HEALTH CONSCIOUS IN THE KITCHEN

Duncan Venison has reported a surge in demand from consumers and professional chefs in the run up to spring and summer, indicating that Kiwis are recognising the health and taste benefits, are starting to see it as a year-round option, and are also becoming more adventurous with how they cook it.

The company is selling considerable quantities of venison to restaurants and home cooks per week, with no sign of sales slowing down as the warmer weather approaches. This includes the “Bistro Fillet from Pāmu Farms,” a tender, pan ready cut that was developed earlier this year, and is now on the menu at restaurants such as The Sugar Club, Sails Restaurant, The French Café, Paris Butter, and Clooney.

Since the 1st July launch, sales of Bistro Fillet have exceeded budgeted volumes by over 50%, with a number of restaurants still to change over to their spring menu.

“In the past, there was this misconception that venison was gamey and hard to cook. People also thought that venison was a winter or autumn dish, best paired with a heavier mash or berry sauce,” explains Vinnie Duncan, co-owner of Duncan Venison.

“That attitude is changing. Consumers and chefs are realising that it actually has a very delicate taste, and doesn’t require much effort in the kitchen. They are also starting to understand that it’s a nutritious, sustainable meat that is grown and available all year round. We’re seeing a lot of creative spring dishes on menus – from venison salads to carpaccio’s and risottos.”

Vinnie believes that on-going innovation and education is key to making venison more appealing and accessible to both restaurants and home cooks.

“New cuts like the Bistro Fillet, which we developed with a team of chefs earlier this year, are proving very popular,” says Vinnie. “We feel it’s important to create more options for customers, including product that is easier to prepare and cook, while still providing a high quality eating experience.”

“The fact that more restaurants are using venison year-round has had an impact as well, along with the use of venison cuts on TV shows like Masterchef,” adds Vinnie. “Food trends kicked off by professional chefs tend to filter down into the shopping habits of consumers. That is likely to be one of the reasons we’ve seen an increase in interest from the public.”

For more information on Duncan Venison and to purchase online, visit duncan-nz.com.

-Ends-

About Duncan Venison

Duncan New Zealand Ltd., is based in Whitford, Auckland, and has farms and processing plants across New Zealand, including Rotorua and Otago. The business was founded in 1990 by Andrew and Vinnie Duncan. Duncan Venison is produced from the open pastures of New Zealand in a natural, free-range environment without the use of hormones or steroids. Produced in partnership with Pāmu Farms, in a natural, sustainable manner, Duncan Venison is a low carbon meat, as well as being low in fat, calories and cholesterol, and with a great taste that has to be experienced.

Duncan New Zealand is also invested in their “Feeding the Future,” programme. A percentage of all New Zealand sales is donated directly to two causes. 1) Outward Bound NZ Ltd., whose mission is inspiring personal and social development through value base experiential learning in an outdoor environment. 2) Arusha Children’s Effort, (ACE), providing education and support for street children in Arusha, Tanzania.


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