Recipes
Selected recipes
Roasted rack of venison with potato kromeskies
When you really need to impress your guests, be they your boss or your mother-in-law, nothing has the wow-factor of a frenched rack of farmed venison. Cooked whole, served and carved at the table, your friends will be talking about it for weeks.
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.
Pan roasted venison Denver Leg noisettes
Pan roasted venison Denver leg noisettes, prosciutto tartlet with celeriac puree, tomato & anchovy cream sauce
Neil Brazier's Venison roast with kumara hash, green beans and garlic mustard sauce
Neil Brazier – Executive Chef at The Sugar Club - has created a delicious and nutritious recipe with New Zealand farmed raised venison. Perfect for a Sunday dinner, the whole family can enjoy this new take on a winter classic during the colder months.