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.

Cuts

Cooking style

Search by ingredients / keywords

 

Selected recipes

Venison Wellington

Venison Wellington

Venison Wellington by chef Graham Brown

Rare Roasted Rack

Rare Roasted Rack

A frenched rack is easy to cook and looks spectacular on the plate.

Venison Steaks with Warm Lentil, Shallot and Sun-Blushed Tomato Salad

Venison Steaks with Warm Lentil, Shallot and Sun-Blushed Tomato Salad

Venison Steaks with Warm Lentil, Shallot and Sun-Blushed Tomato Salad by Sophie Wright

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.    

 

Cocoa-Dusted Venison Rack, Parsnip Puree with Red Wine and Cassis Sauce

Cocoa-Dusted Venison Rack, Parsnip Puree with Red Wine and Cassis Sauce

Martin Bosley's festive venison frenched rack.