Venison Pate
Quick Facts
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Species Name
Deer
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Harvest Method
Pastured
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Range & Habitat
Other
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Producer
Range & Habitat
Murray's Cheese
Founded in 1940 by Murray Greenberg, Murray's Cheese is proud to be a Greenwich Village tradition and part of the neighborhood's rich food history, along with neighboring destinations like Faicco's Ottomanelli's and Rocco's. It's a pretty safe bet to say that we're cheese obsessed: our goal is to find the most delicious cheese and specialty grocery items from across the globe, teach you a bit about them, and then make sure you enjoy them.
Murray Greenberg was a Jewish veteran of the Spanish Civil War who built a great reputation for the business. In the 70s, Murray sold the shop to his clerk Louis Tudda, an Italian immigrant from Calabria. In those days, it was a humble butter and eggs shop that sold a lot of block cheeses and catered to neighborhood's Italian neighbors.
Rob Kaufelt bought Murray's in 1991 and began traveling the globe, finding new and undiscovered cheeses and bringing them back to the U.S. Our team still travels regularly in Europe and across the U.S. in search of new and great artisan cheeses - from California to Vermont, Athens to Wales - and everywhere in between.
In our 75+ year history, Murray's has evolved into a world-renowned specialty food destination that offers the finest selection of cheese, meat, and grocery items. The main thing that makes Murray's special is our passion for cheese - and we love to share it with our friends and customers.
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Clean, Lean, Deep Flavor
Although not native, this is a "BIG" deer. The introduction of pastured Red Deer has revolutionize a part of the Venison demand. Presenting "slabs" of meat for a skilled hunter's dinner table and readied and plentiful cuts for the chef who "hunts" for quality. Venison of this prestige has the distinguished "wild" flavor of game and the refinement of a pampered protein.
Lean, Flavorful, Rich, Moist
Most Bison ranchers are also noted as being environmental stewards – sustainable farming being of paramount importance to them. As a result, eating Bison has become another way for people to “go green.” It is becoming a frequent substitute for beef at the dinner table and at fine restaurants. “It seems Bison has the ability to put on its jeans and be as casual as a burger at the corner pub," reports Dave Carter, executive director of the National Bison Association (NBA), "and it also can be served at black tie affairs at very high end restaurants and diplomatic dinner parties.”
Tender, Juicy, Flavorful
Le Québécois calves are fed a natural diet and are free of sub-therapeutic antibiotics and artificial hormones. Strict regulations are followed... to maintain responsible ecological practices regarding livestock husbandry, soil and water management, waste management, and the elimination of chemical and mineral surpluses. Le Québécois farmers adhere to stringent government regulations that prevent animal waste from contaminating ground water or the local ecosystem.