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.

Venison chop with polenta

New Zealand venison chop with polenta parcel with tomato marsala jus

Venison chops with wild mushroom consommé

Venison with citrus-chile sauce

Venison with cracked black pepper and sour cherry sauce

Venison loin with coriander crust and Provencal vegetables

New Zealand venison enchilada with baked peppers and cumin

Venison meatloaf

Lean, delicious, comforting meatloaf.  

Venison meatballs

Easy venison meatballs, ideal as a party snack or dinner for the kids.

Cajun enchiladas with cilantro cream

Enchilada using venison stir-fry, easy to cook and delicious to eat.