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.


Venison Wellington

Venison Wellington

Venison Wellington by chef Graham Brown

Venison Pie

Venison Pie

Sumptuous and delicious winter recipe to please the whole family.

Venison meatloaf

Venison meatloaf

Lean, delicious, comforting meatloaf.  

Rich Venison Ragu with Pappardelle Pasta

Rich Venison Ragu with Pappardelle Pasta

Throw the dish in the oven and head off for a nice country walk, when you’re back the work will be minimal and in no time you have the most delicious, luxurious comforting meal!