What to do with your venison at home?

Excellent! Your venison has made the journey from where you hunted it in New Zealand back to your home! Now, what do you do with all these different cuts? Your guide has already packaged and labeled the meat, so there is no need to take it to the butcher. Instead, try some of our favourite recipes for each of your cuts of meat!

Backstraps

Bre’s Rosemary and Thyme Venison Backstrap

Ingredients:

1 venison backstack, desinewed and cut into thirds

2 Tbsp olive oil

1 tsp dried rosemary

1 tsp dried thyme

1 tsp salt

1 c red wine

1 Tbsp brown sugar

Directions:

1. Marinate meat overnight in olive oil, rosemary, thyme, and salt.
2. Sear meat on both sides on a high preheated pan or grill.
3. Remove from heat and rest for ten minutes in aluminum foil.
4. Add wine and sugar to pan and simmer for resting time.
5. Cut the meat into thin slices, cover with sauce, and serve!

 

Tenderloins

Bryan’s Venison Tatar

Ingredients:

100 g cleaned tenderloin

3 Tbsp teriyaki sauce

1 tsp fresh chopped ginger

2 Tbsp fried onion topping

2 Tbsp wasabi mayonnaise

 

Directions:

1. Finely chop tenderloin.
2. Mix with teriyaki and ginger.
3. Serve on toast with a little wasabi mayonnaise and topped with fried onions.

 

Shanks

Mack’s Red Wine Shanks

Ingredients:

Two venison hindquarter shanks

1 Tbsp olive oil

1 onion, diced

5 tsp minced garlic

1 Tbsp tomato paste

2 Tbsp flour

1 ½ c red wine

3 c beef stock

2 sprigs each of fresh rosemary and thyme

Salt and pepper

Directions:

1. Brown shank in hot oil on all sides.
2. Add meat to a slow cooker on low or a dutch oven (to be cooked in an oven preheated to 250 degrees F) and add remaining ingredients. Liquid should cover at least 1/3 of the meat. If not, add more wine and stock.
3. Cook for 4 hours, rotate shanks and cook for 3 more hours rotating shanks ever hour or so, until meat is tender with a fork.
4. Remove meat and cover to rest.
5. Reduce the remaining liquid on high without a lid until sauce is reduced to the desired flavor and texture.
6. Serve meat covered in sauce.

 

Top Round

Sarah’s Korean Venison Bulgogi

Ingredients:

1.5 lbs venison stir-fry

8 spring onions

1 Tbsp sesame oil

¼ cup sesame seeds

1/3 cup of light soy sauce

4 cloves of garlic 1tbsp grated ginger

1 tbsp Hoisin sauce (optional)

¼ cup soya bean oil

Directions:

1. Cut the venison into thin strips or use pre-prepared stir-fry venison.
2. Toast the sesame seeds until lightly browned. Cool and grind into a fine powder with a spice (or coffee grinder).
3. For the marinade, combine the soy sauce, garlic, grated ginger, and soya bean oil and mix well. Use enough marinade to coat the venison stir-fry and stand for 15 minutes.
4. Slice the spring onions into lozenges (Chinese style)
5. Heat a heavy pan, wok or flat top BBQ until very hot.
6. Add a touch of sesame oil for cooking and stir-fry the marinated venison very quickly for 1 minute.
7. Add the spring onions and mix in quickly.
8. Serve with steamed rice.

 

Bottom Round and Eye of Round

Sarah’s Chimichurri Venison

Ingredients:

1 lemon

3/4 cup olive oil

2 Tbsp minced garlic

1 tsp ground coriander

1 tsp ground cumin

1 tsp smoked paprika

1 tsp salt

¼ tsp red pepper flakes

1 ½ cup fresh coriander

1 ½ cup fresh parsley

¾ cup mint leaves

1 venison steak

Directions:

1. Zest lemon. Add zest and squeeze lemon juice to a blender.
2. Add oil, garlic, and spices to the blender and puree until smooth.
3. Add fresh herbs and blend until well combined but still textured.
4. Grill, panfry, or bake steak in a little oil or butter to rare (120 degrees F) or medium rare (135 degrees F) if desired.
5. Remove from heat and allow meat to sit for 10 minutes.
6. Slice steak and serve with the green chimichurri sauce.

 

Sirloin Tip/Knuckle

Mack’s Slow-cooker Venison Roast

Ingredients:

1 venison knuckle

1 onion, sliced

1 Tbsp soy sauce

1 Tbsp Worcestershire sauce

2 tsp garlic powder

½ tsp salt

¼ tsp ground black pepper

1 packet dried onion soup mix

1 can condensed cream of mushroom soup

Directions:

1. Place venison in slow cooker with onions on top.
2. Mix remaining ingredients and add to slow cooker.
3. Cover and cook on low for 6 hours.
4. Remove and rest meat for 10 minutes. Slice and serve covered in remaining liquid from slow-cooker.

 

Rump/Top Sirloin

Bryan’s Denver Leg

Ingredients:

2 lbs venison rump, sliced into ½ inch strips across the grain

2 tsp miced garlic

1 tsp each rosemary and thyme

1 Tbsp olive oil

1 Tbsp butter

1 onion, sliced

2 c mushrooms, sliced

1 c chicken stock

½ c red wine

Directions:

1. Marinate venison slices in garlic, herbs, and oil for 2 hours.
2. Quickly sear meat on both sides in a hot pan with butter.
3. Remove meat and add onions and mushrooms. Cook for 3 minutes.
4. Add chicken stock and red wine and reduce by lowering heat and simmering for 8-10 minutes.
5. Add meat to sauce and warm, then serve.

 

Shoulder and Trimmings

Bre’s Slow-cooked Venison Taco Meat

Ingredients

3 lbs venison

1 ½ Tbsp chipotle powder

1 Tbsp smoked paprika

1 Tbsp dried oregano

2 tsp garlic powder

1 tsp coriander powder

1 tsp salt

1 tsp pepper

2 Tbsp olive oil

4 tsp minced garlic

1 onion diced

¾ c orange juice

2 Tbsp lime juice

14 oz can of crushed tomatoes

1 c beef broth

Directions:

1. Cube venison into 2- 3 in chunks.
2. Combine spices and rub onto venison.
3. Brown venison in pan with heated oil.
4. Add venison and remaining ingredients to a slow cooker on low for 6 hours.
5. Remove the lid and continue to cook for 2 more hours until meat shreds with a fork and liquid has reduced to the level of the shredded meat.