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

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.


Fennel dusted venison medallions

Fennel dusted venison medallions

Fennel and venison naturally compliment each other - and this delicious and hearty meal is really healthy too.

Szechuan Spiced Venison

Szechuan Spiced Venison

This Asian inspired venison recipie with pickeld vegetable and spiced mison dressing is sure to get your taste buds going

Al Brown's seared venison salad with pinot reduction

Al Brown's seared venison salad with pinot reduction

A little time, and a little attention create this succulent starter for 6.

New Zealand Venison Vietnamese Style Summer Rolls with Nam Prik

New Zealand Venison Vietnamese Style Summer Rolls with Nam Prik

A summery spicey starter using fresh vegetables and herbs and tender farm raised venison.