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

Loin of venison in black forest ham with chestnut and cabbage roulade

Loin of venison in black forest ham with chestnut and cabbage roulade

A classical presentation using venison striploin.

Venison Sausages with Horseradish Mash

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.

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 ragout with berries

Venison ragout with berries

An easy winter dish using diced venison.

Roast of venison with herb crust and new vegetables

Roast of venison with herb crust and new vegetables

Roasts are easy to cook with a little forward planning create a delicious meal for the family.