Venison Cuts

Each cut of venison has it's own unique qualities that determine its use in cuisine.


Raukumara Red NZ Wild Venison Cuts
Raukumara Red Venison Rump cut

 

Venison Rump

A Succulent cut that can be either roasted or steak fried.

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Raukumara Red Venison Loin cut

 

Venison Loin

The loin is one of the most tender and sought after venison cuts and can be cooked in many ways. At its most succulent when cooked rare, we suggest you treat it like an eye fillet of beef.

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Raukumara Red Venison Fillet cut

 

Venison Fillet

A delicate, smaller cut, it is nonetheless the tenderest cut of them all. Ideal for small portion meals or served as an entrée.

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Raukumara Red Sur La Pont cut

 

Sur La Pont

The largest cut of the leg. Comparable to the back loin in texture and flavour, and is also an excellent substitute for the back loin. Delicious Roasts and steaks start with the Sur La Pont.

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Raukumara Red NZ Wild Venison Denver Leg cut

 

Denver Leg

A trimmed cut, which works wondrously well for steaks and Roasts.

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Raukumara Red NZ Wild Venison Shank Cut

 

Shank

A great winter warmer, best slow cooked over several hours. Alternatively, trim chuck or mince for tasty pies and stews.

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Raukumara Red NZ Wild Venison Shoulder Cut

 

Shoulder

Excellent as a roll roast with your favourite ingredients, or chunked for pies and casseroles. Alternatively, use in a stir fry.

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Raukumara Red NZ Wild Venison Trim Cut

 

Trim

Prepared by us as either mince or patties, the full, rich flavour is incomparable.

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Raukumara Red NZ Wild Venison Sausages

 

Sausages

An extra special mixture, featuring our venison and wild boar, these sausages are perfect for summer barbecues, or as elements in other recipes

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New Zealand Wild Venison
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