posted on September 23rd 2016 in Duncan Venison with 0 Comments /

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.

about the author: Jen Boyes

Jen established Salt & Pepper PR in 2012 after 10+ years honing her skills at some of the country's largest PR consultancies, and in-house at New Zealand Trade & Enterprise. She is passionate about achieving real, measurable results for clients, using creative, effective PR techniques.

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