Recipes

New Zealand farm raised venison is tender and delicious and can be adapted to a wide variety of cooking styles. Search for the best recipe to suit any occasion.

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Selected recipes

Tea Smoked New Zealand Venison with Roasted Beet Marshmallow

Tea Smoked New Zealand Venison with Roasted Beet Marshmallow

Marshmallow is easy to make and the roasted beet flavour complements the smoked venison deliciously.

Tom Hishon's Venison Meatballs

Tom Hishon's Venison Meatballs

A marvellous meatballs recipe from Tom Hishon, owner of popular Auckland eatery Orphans Kitchen. Using good, old-fashioned Worcestershire sauce, grainy mustard and fresh herbs but with a modern twist using grunty, lean venison.

Tom’s tips:

With the ¾ cup white wine for the meatball sauce, Pinot Gris is the most suitable drop, although if you prefer red wine, feel free to swap out.

Roll the meatballs quite large so they stay nice and juicy in the centre.

Use other red meats for the mince but Venison is my favourite in a meatball as it’s leaner than other meats and they don’t dry out.  

This dish is super versatile and is great matched with a crusty ciabatta, al dente pasta and some steamed greens or a simple salad.  

I always make a few extra meatballs for lunch the next day.


Venison meatballs

Venison meatballs

Easy venison meatballs, ideal as a party snack or dinner for the kids.

Seared Venison Medallions with Sicilian ‘Agrodolce’ of Red Onions

Seared Venison Medallions with Sicilian ‘Agrodolce’ of Red Onions

The mild gamey flavour of venison enjoys the contrast of some sharp tastes. The soft pink hues of red onions first marinated in vinegar then cooked in orange juice and sugar butter fit the bill nicely.