New Zealand Venison

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.

Southwestern Venison Chilli Stew with Cumin and Coriander

Best family style recipe.  2011 New Zealand Guild of Food Writers Venison Recipe Competition

Tom Hishon's Venison Larb Salad

This is a great summer dish by Tom Hishon of Orphan’s Kitchen – his take on a traditional South East Asian mince and veggie dish known as a larb. The combination of the caramelised onion and plums with the richness of the lean venison mince and crispy cos is a winner. If it’s warm enough, cook the red onion, cos and plums outside over coals on the barbecue to get a smoky, summer flavour and the neighbours’ mouths watering…

Venison Sausages with Horseradish Mash

Chef Graham Brown shows an easy way to make venison sausages at home using cling-film.  A great use for lean and delicious venison mince.

Venison gyoza

These delicious succulent gyoza are easy to cook and look great on the plate - ideal for sharing.