Musicon Farm specializes in farm raised venison, known for it's exceptional taste and nutritional value. We only breed fallow deer, which are smaller than the native deer of the United States. They produce a better quality of meat with it's own unique flavor. Our years of experience and innovative techniques have created a progressive farm environment that compliments the deer's natural habitat. An organic diet of fine quality hay, grains and fruit, produce a meat unsurpassed for mild flavor and tenderness.
Musicon's farm in Goshen New York, with its moderate climate and woody pastures, is ideally suited to raising fallow deer. The animals roam and graze freely in surroundings where they are most relaxed. Loafing barns, provided for the deer's comfort, are installed with music and sound masking technology that reduces noise level and stress. Each deer is video taped and personally monitored for health and herd activity.
In addition to its exceptional taste and fine grained texture, our venison is a healthy alternative to other meats and poultry. It is lower in cholesterol and calories than beef, lamb, veal and skinless chicken breast. Musicon's deer are raised free of steroids and chemical additives.
Musicon's venison is specifically requested by gourmet restaurants, butchers and individuals who appreciate its wonderful taste and nutritional benefits.
Venison is a versatile meat making excellent steaks, fillets, stews, stroganoffs, kabobs and salads. Our selected cuts are so exceptionally delicious and tender that little pre-cooking preparation is required. If desired, compliment the mild flavor by briefly marinating with beer, Italian dressing, or tart fruit. Because our venison is so lean, it is best cooked quickly on a high heat just before serving. Most palates prefer our meat served rare to medium.
Musicon was the first farm to introduce commercial glatt kosher venison. Our animals are slaughtered, inspected, prepared and packaged under strict rabbinic supervision.
Musicon's venison is available year round. Bucks are processed at an ideal age to insure flavor and tenderness. The venison can be shipped fresh or frozen nation wide. To guarantee quality, the meat is prepared for next day delivery and packaged in specially insulated containers that Musicon supplies.
For further information and to place orders:Tel: 845 294-6378
© 2009 Musicon, Inc.
If you're looking for kosher bison, please visit our good friends at KosherBison.com.
Always pre-heat the cooking surface before cooking venison.
Brush with Italian Dressing or Olive Oil before pan-frying or grilling.
After roasting, pan-frying or grilling, cover the meat with foil and let it stand for 5-10 minutes.
The degree of doneness of venison is difficult to judge based on color. If you cook beef, you have probably learned to cut into a piece of meat and judge doneness by the color at the center. Venison is naturally a much deeper red than beef and it will look incredibly rare or even uncooked when it is still medium. If it looks pink like medium done beef then you can be sure you are way past well done. It is best to use a meat thermometer and on fast cooked steaks and chops, go by touch. A general rule of thumb (or finger in this case) is that when the venison feels like you are pressing your index finger on the forehead, it is well done. The feel of the tip of your nose is medium and your cheek is rare.