All Recipes

Here you will find some various collected recipes, by talented chefs willing to share their secrets!

Time for Cooking cuts varies, but a good rule to start from is;
Pan Frying steak 1-2 centimeter thick - approx 1 minute on each side, on high heat.
Stir frying steak - strips tossed over high heat for approx 40 seconds
Casseroles - seal meat well before cooking.
Roasting - approx 3 minutes for each centimeter of thickness. Must rest before carving for approx 15 minutes.

Some other pointers:
• Raukumara Red Venison should be cooked quickly on a high heat. Quick sealing prevents loss of juices.
• Venison should always be served rare or medium-rare.(otherwise the meat will be tough and dry)
• Always slice venison across the grain.
• Prepare sauces in advance and cook venison last minute.
• Fruit based sauces,and chocolate are good with venison.

Pick from these choice wild venison recipes sent to us by Raukumara Red fans. Please note these recipes are not our own and we therefore do not know their origin.


Loin Recipes

The Loin Cut is a tender and sought after cut, suited to many various preparations. Here are some of our favourite recipes for bringing out the best!


Raukumara Red Veninson Dijon Tenderloin

Dijon Tenderloin

TIME REQUIRED: 2 hour marinating. 20 mins prep and cook.

INGREDIENTS:
Raukumara red venison tenderloin.(1 serves 2 people)
Dijon Mustard.
Chopped Toasted Walnuts.
Breadcrumbs.
Pinch of salt.
1 tsp Cumin.
Soft brown sugar.
1tsp Thyme.
Black Pepper.

METHOD:
1.Mix all ingredients except venison in a bowl.
2.Add venison and marinade for at least 2 hours.
3.Sear in a hot pan.
4.Transfer to pre heated oven 200°for 10-12 mins turning once.
5.REST.
6.Slice and serve with pan juices.


Venison & Strawberry Salad with Pistachio & Balsamic.

TIME REQUIRED: Marinade 2 hours. 10 min fry. Serves 4.

INGREDIENTS:
1 venison Tenderloin.
2 Tbs aged balsamic, plus 1 for dressing.
2tsp brown sugar.
1tsp dried chilli flakes.
1 Tbs extra virgin olive oil.
1/2 cup pistachio nuts.(toasted chopped)
Rocket
1 Punnet strawberries.
Grated zest of one orange.

METHOD:
1.Place balsamic,sugar,orange zest,chilli,olive oil,and venison into a bowl. Massage into venison and leave to marinade for at least 2 hours or up to 24.
2.Heat fry pan and add oil.
Sear venison on all sides then,reduce heat ,cover and cook for 10 mins.
3.Rest.
4.Arrange the venison with strawberries,pistachios and rocket and drizzle over balsamic and olive oil.


Raukumara Red Sweet Bacon Wrapped Venison Loin

Sweet Bacon Wrapped Venison Loin

TIME REQUIRED: 1Hrs 20 Mins Total, (40 Mins Prep, 40 Mins Cook)

INGREDIENTS:
1 X Venison loin
250g bacon (Plain, thin-sliced Bacon is best)
3 cups dark brown sugar
2 cups soy sauce
1/4 cup white sugar (Optional for added Sweetness)

METHOD:
1 Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
2 Put Venison Loin in a tin and pour Brown Sugar/Soy Sauce mixture over. Roll tenderloin over in mixture, completely covering it. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time.
3 Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminium foil below to catch dripping. Don't throw away marinade. Wrap a piece of bacon around the very end of the loin, securing the bacon strip with a toothpick. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The loin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
4 Drizzle remaining marinade over venison loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster. Place on centre rack in oven and bake at 180°C for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes. REST.
5 Place directly on a Grill over medium-high heat to sear the bacon and outer loin. Remove from grill and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.


Warm Salad of Peppered Raukumara Red Venison.

Warm Salad of Peppered Venison.

TIME REQUIRED: Approx :10 mins.

INGREDIENTS:
2tablespoons black peppercorns,crushed.
1tablespoon white peppercorns,crushed.
1 venison saddle.
1 teaspoon Dijon mustard.
1 tablespoon sunflower oil.
25g butter.
Salad leaves.
2 celery sticks
. Salt & Pepper.

METHOD:
Mix peppercorns together. Smear venison with mustard and roll it in peppercorns.
Heat frying pan until hot.
Add sunflower oil and venison,add butter and fry for approx 6 mins until coloured with crisp shell.
Transfer pan to warm place and REST for minimum 10 (up to 40)mins.
Slice venison into thin strips and serve over salad.


Fillet Recipes

The Fillet is a delicate cut, and the tenderest of all.


Venison fillet in mandarin sauce.

TIME REQUIRED: Serves 4. 1hour marinating. 15 mins roasting at 200C.

INGREDIENTS:
500g Deer fillet
5-7ml beef stock powder
Juice and grated peel large orange
60ml cream sherry
15ml honey
Freshly ground black pepper
30ml olive oil
2mandarins,peeled and segmented.

METHOD: Pre heat oven,200C
Rub deer fillet with beef stock powder and place in shallow dish.
Mix orange juice,peel,sherry,honey and black pepper and pour over fillet and marinate for at least an hour.
Heat olive oil in roasting pan and place fillet in hot oil,roast for 5 mins ,brush with marinade. Add the mandarin segments and roast for further 10 mins.(rest)


Raukumara Red Wild Venison Carbonara

Venison Carbonara

TIME REQUIRED: Serves 4. 10 mins,Pasta. 2mins,venison. Hot pan.

INGREDIENTS:
250g Fettuccine
30g Onions sliced
4cloves garlic,minced
75g bacon, diced
Olive oil
300ml fresh cream
Salt & Pepper
150g Deer fillet,thinly sliced
Butter
Chopped chives
30g fresh parmesan

METHOD:
Blanch Fettuccine in boiling water,refresh under cold water and set aside.
Sauté onions,garlic,mushrooms and bacon in olive oil. Add fettuccine and cream and reduce. Season to taste.
Sauté deer fillet in separate pan in olive oil and butter.
Place Fettuccine in a bowl and stir in the sauce. Arrange the fillet on top and sprinkle with chives.
Garnish with a sprig of basil and serve Parmesan on the side.


Rump Recipes

A succulent cut and excellent in it's versatility, the rump can be fantastic roasted, steak fried, or adapted into other various dishes.


Spicy Paprika Venison.

TIME REQUIRED: Approx 2hours.

INGREDIENTS:
750g Raukumara Red venison (Shoulder or Rump)
2tbsp flour
1onion sliced
1clove garlic,crushed
Butter or oil
1cup beef stock
1tbsp paprika

METHOD:
Pre heat oven 170.C
Fry the onion and garlic with a little butter or oil until soft.
Put into casserole dish.
Shake pieces of venison in a plastic bag with flour and salt and pepper.
Brown venison in fry pan and add to casserole dish.
Pour stock into pan to deglaze. Add stock to casserole dish.
Toast paprika in a clean pan and add to casserole.
Cover and cook for 1-2 hours.
Serve with rice.


Boozy Venison.

TIME REQUIRED: Approx 2hours.

INGREDIENTS:
1kg Raukumara Red Venison. (Rump)
2tbsp flour.
600ml good dark beer.
1cup runny honey.
Salt and pepper.

METHOD:
Pre heat oven 150.C
Chop venison into bite sized chunks,shake in a plastic bag with flour and salt and pepper.
Fry chunks in a butter and oil in a hot pan until they are just browned.
Put venison in a casserole dish.
Dissolve the honey in the beer and pour over venison. Cook in oven for about 2hours,serve with potatoes and green beans.


Sur La Pont Recipes

The largest cut of the leg, and comparable to the back loin in texture and flavour, the Sur La Pont cut is perfect for roasts and steaks of all kinds.


Venison carpaccio with the Raukumara Red Sur La Pont

Venison carpaccio.

TIME REQUIRED: Prep:25mins. Cooking:3mins. Freezing 2-3 hours.

INGREDIENTS:
400g venison fillets.(sur la pont)
1tsp black peppercorns, crushed.
1/4 cup pistachio nuts,finely chopped.
1tbs olive oil.

METHOD:
Roll the meat in crushed peppercorns and pistachio nuts.
Heat the oil in a pan and quickly seal the fillets on all sides.
Wrap tightly in tin foil and freeze for 2-3 hours until firm.
When ready to serve,slice venison very thinly and serve over crisp salad with balsamic dressing.


Denver Leg Recipes

The Denver Leg is perfect for steaks and roasts, here are some ideas to inspire!


Roast venison with green peppercorn and brandy sauce.

TIME REQUIRED: Approx 20mins.

INGREDIENTS:
500g Raukumara Red venison leg.
Butter
Salt & Pepper
Sauce:
Butter
1tblsp green Peppercorns
4 shallots
50ml brandy
100ml venison glaze(available from Foundation Foods,Christchurch)
1/2 tsp wine vinegar
1tsp dry mustard
200ml cream.

METHOD:
Heat butter in pan. Season venison and seal well on all sides on a high heat.
Roast in oven at 220.C for 10-12 mins.
Should be rare,medium-rare.
Must stand for 10mins before carving.
For the sauce. Saute shallots in butter,add peppercorns. Deglaze pan with brandy,add venison glaze and reduce.
Add vinegar,mustard and cream and reduce until like a heavy cream.
Slice meat and pour over sauce.


Fragrant Venison Sauté.

TIME REQUIRED: Approx 20mins.

INGREDIENTS:
650g Raukumara Red leg or shoulder.
2 lge onions
1tbsp oil
2tbsp sugar
1 cup oyster sauce
1-2 tbsp. hot chilli sauce
2 tbsp. oil
1/2 packet snow peas
1tbsp garlic
1 1/4 cup spiced vinegar
1/2 cup water
1 red pepper, julined.

METHOD:
Sauté onions til soft.
Add garlic and sugar and cook for another minute.
Add vinegar,oyster sauce and water and boil for 10 mins. Season to your liking with chilli sauce.
Slice Raukumara Red venison thinly across the grain.
Heat a heavy pan with oil or butter and cook venison over a high heat for about 1 min on each side.
Add vegetables and venison to sauce and serve on noodles or rice.


Venison Casserole.

TIME REQUIRED: Oven 2-3 hours

INGREDIENTS:
750g Stewing Venison(shoulder,back leg or trim)
1cup red wine
1/2 cup flour
1tsp mustard
1tsp sugar
1tsp paprika
1tsp salt
1tsp nutmeg
1 green pepper
1 onion
1 clove garlic
1 cup sliced mushrooms
3tblsp chicken stock
1 sheet ready rolled flaky pastry.

METHOD:
Preheat oven 150.C
Cube venison, place in casserole dish.
Mix wine,flour,mustard,sugar,paprika,nutmeg and salt and pour over venison. Allow to stand for at least 2 hours.
Chop veggies and add to the meat,add stock ,cover and bake for 2 hours.
Increase temp to 180.C and cover hot casserole with flaky pastry,cook for 20-30mins til pastry brown.


Oriental Venison with the Raukumara Red Wild NZ Denver Leg Venison

Oriental Venison.

TIME REQUIRED: Prep: 10mins. Cook: 8mins.

INGREDIENTS:
500g venison steak(Denver leg)
1 tablespoon soy sauce.
2 cloves garlic,crushed.
2 teaspoons finely chopped ginger.
1 tablespoon vegetable oil.
1 onion,peeled and sliced.
1 red capsicum,sliced.
3 spring onions sliced.
1 tablespoon dry sherry.
1/2 cup beef stock.
2 teaspoons cornflour.

METHOD:
Slice venison into thin strips and place in bowl with the soy sauce,garlic and ginger. Toss well and set aside.
Heat oil in fry pan or wok on moderate heat. Add onion and cook for 3 mins then add capsicum and half the spring onions and cook for 3mins.Remove vegetables from pan.
Drain meat and (reserve marinade)brown quickly in pan then return vegetables.
Mix reserved marinade,sherry,stock and cornflour and add to pan. Stir gently and bring to the boil until the sauce thickens.
Serve with steamed rice. And remaining spring onions as garnish.
Serves 4.


Raukumara Red Denver Leg Venison Steak

Venison Steak.

TIME REQUIRED: Approx: 4mins.

INGREDIENTS:
2 venison steaks(Denver leg/backstrap)
1 clove Garlic.
1 tablespoon olive oil.

METHOD:
Rub venison steaks with garlic.
Heat oil in heavy pan until VERY hot.
Cook 2 mins each side for rare.
Rest before serving.


Raukumara Red Venison and Chocolate casserole.

Venison & Chocolate casserole.

TIME REQUIRED: Approx 2 hours for cooking.

INGREDIENTS:
800g venison(Denver leg)
10g unsalted Butter.
10ml olive oil.
Seasoned flour.
1/2 tablespoon garlic.
1 large onion diced.
1 large carrot diced.
1 cup red wine.
150ml chicken stock.
150ml beef stock.
2 oranges cut into large pieces.
Bay leaves.
Sprig fresh thyme.
20g dark chocolate.
1 lemon.

METHOD:
Preheat the oven to 160c.Trim the venison and cut into 3cm cubes. Place oil and butter in a heavy fry pan. Roll venison in the flour then fry in batches until brown all over.
Add to oven-proof casserole dish.
Serves 4.
Fry the garlic,onion and carrot then sprinkle with a little flour and cook until lightly browned. Pour in the red wine and simmer 2mins.Now add chicken and beef stock,oranges,bay leaf and thyme. Bring to the boil then pour over the meat in the casserole dish.
Cover with a lid and transfer to the oven for 2hours.
Remove from oven and let it cool. Remove meat and strain liquid ,pressing down on vegetables to extract all the juices,and discard remainder.
Add liquid to meat and bring back to a gentle simmer over a medium heat. Finely grate the chocolate and whisk it into the stew ,making sure the chocolate doesn’t boil.
Add a squeeze of lemon juice,a touch of salt and serve.


Shank Recipes

The shank is best served after slow cooking, or can be used as a trim.


Raukumara Red Venison Shanks in Red Wine

Venison Shanks in Red Wine.

TIME REQUIRED: Approx:4 hours. Serves 4.

INGREDIENTS:
4Venison Shanks.
1tbsp allspice
1tbsp juniper berries.
8cloves.
1cinnamon quill
1dried hot chilli.
2 bay leaves.
1tbsp black peppercorns.
1bottle red wine.
2tbsp molasses.
1tbsp olive oil.
4 rashers bacon.
2onions,chopped.
2cloves garlic,chopped.
2cups venison stock(can use beef stock)
kumara and parsnip mash to serve.

METHOD:
Preheat oven to 160 degrees.
Salt shanks and set aside.
Mix the spices and herbs with the wine and molasses in a shallow oven-proof dish.
Cover and cook on low heat,a gentle simmer.
Heat olive oil in frying pan and fry bacon slowly until crispy.
Add bacon to pot with wine.
Brown shanks in frying pan and add to pot.
Using the same frying pan caramelize the onions and garlic and de-glaze the pan with a little wine add this to the pot.
Cover and cook in the oven for approx:4 hours.
Remove when the meat is nearly falling off the bone.
Remove bay leaves,chilli ,cloves and peppercorns.
Serve with kumara and parsnip mash.


Shoulder Recipes

The shoulder chunk cuts are perfect for pies, roll roasts, stir fry, and more!


Fragrant Venison Sauté.

TIME REQUIRED: Approx 20mins.

INGREDIENTS:
650g Raukumara Red leg or shoulder.
2 lge onions
1tbsp oil
2tbsp sugar
1 cup oyster sauce
1-2 tbsp hot chilli sauce
2 tbsp oil
1/2 packet snow peas
1tbsp garlic
1 1/4 cup spiced vinegar
1/2 cup water
1 red pepper, julined.

METHOD:
Sauté onions until soft.
Add garlic and sugar and cook for another minute.
Add vinegar,oyster sauce and water and boil for 10 mins. Season to your liking with chilli sauce.
Slice Raukumara Red venison thinly across the grain.
Heat a heavy pan with oil or butter and cook venison over a high heat for about 1 min on each side.
Add vegetables and venison to sauce and serve on noodles or rice.


Venison Casserole.

TIME REQUIRED: Oven 2-3 hours

INGREDIENTS:
750g Stewing Venison(shoulder,back leg or trim)
1cup red wine
1/2 cup flour
1tsp mustard
1tsp sugar
1tsp paprika
1tsp salt
1tsp nutmeg
1 green pepper
1 onion
1 clove garlic
1 cup sliced mushrooms
3tblsp chicken stock
1 sheet ready rolled flaky pastry.

METHOD:
Preheat oven 150.C
Cube venison ,place in casserole dish.
Mix wine,flour,mustard,sugar,paprika,nutmeg and salt and pour over venison. Allow to stand for at least 2 hours.
Chop veggies and add to the meat,add stock ,cover and bake for 2 hours.
Increase temp to 180.C and cover hot casserole with flaky pastry,cook for 20-30mins until pastry brown.


Red Hot Venison

TIME REQUIRED: approx 2hours

INGREDIENTS:
700g venison
2stalks lemongrass
1red chilli,de-seeded and chopped
1tsp fresh ginger
2cloves garlic
1tsp ground coriander
1tsp ground cumin
Grated rind and juice of 1 lime
1tbsp paprika
1tsp chilli powder
1 cup coconut cream
2tbsp oil
2 onions,thinly sliced
2 red capsicums,thinly sliced

METHOD: Pre heat oven 170.C
Put lemongrass,chilli,ginger,garlic,coriander,cumin,lime juice and rind,paprika and chilli powder in a food processor with coconut cream. Blend together until smooth.
Dice venison into bite sized chunks. Heat oil in heavy pan and fry venison quickly until browned.
Put in to casserole dish and stir in spice mixture.
Season ,cover and cook for 1 1/2 hours.
When ready to serve,stir fry onions and pepper and add to casserole,Serve with rice.


Spicy Paprika Venison.

TIME REQUIRED: Approx 2hours.

INGREDIENTS:
750g Raukumara Red venison (Shoulder or Rump)
2tbsp flour
1onion sliced
1clove garlic,crushed
Butter or oil
1cup beef stock
1tbsp paprika

METHOD:
Pre heat oven 170.C
Fry the onion and garlic with a little butter or oil until soft.
Put into casserole dish.
Shake pieces of venison in a plastic bag with flour and salt and pepper.
Brown venison in fry pan and add to casserole dish.
Pour stock into pan to deglaze. Add stock to casserole dish.
Toast paprika in a clean pan and add to casserole.
Cover and cook for 1-2 hours.
Serve with rice.


Mince Recipes

Here are some inspirations for preparing our tender, flavourful venison mince.


Coconut Venison Curry

TIME REQUIRED: Approx 30mins.

INGREDIENTS:
450g venison mince
1 tblsp olive oil
2 garlic cloves,chopped
1tsp ground cumin
1tsp ground coriander
1tsp garam masala
2tbsp ground almonds
3/4 cup coconut milk
1/2 cup beef stock
1cm fresh ginger,chopped
1 cup rice
1tsp tumeric
1tbsp flaked almonds

METHOD:
Heat the oil in a heavy pan and fry the mince and garlic for 5 mins.
Add the cumin,coriander,garam masala and ginger and cook for another 2 mins.
Add the ground almonds and stir well.
Pour in coconut milk and stock and bring to the boil. Reduce heat and simmer for 20mins,stir in fresh coriander
Meanwhile cook rice,stir in flaked almonds and tumeric.
Serve .


Venison Pasta Bake

TIME REQUIRED: Approx 1hour

INGREDIENTS:
450g Raukumara Red Venison Mince.
1tbsp olive oil
1 onion,chopped
2 garlic cloves,crushed
2tbsp tomato puree
2tbsp flour
1 1/4 cups beef stock
2 lge tomatoes,sliced
1 cup pasta
450g unsweetened yoghurt
2 eggs
1/2 cup grated cheese.

METHOD:
Pre heat oven 180.C
Heat the oil,fry venison until brown.
Add onion and garlic and fry for another 5mins.
Stir in tomato puree and flour and cook for another minute.
Add the stock,bring to the boil and simmer for 20mins.
Meanwhile,cook the pasta as recommended.
Tip the meat mixture into a shallow oven-proof dish,with sliced tomato on top.
Mix the pasta,yoghurt and eggs together. Spread this over tomatoes and sprinkle with cheese,bake for 1/2 to 45 mins.


Venison Casserole.

TIME REQUIRED: Oven 2-3 hours

INGREDIENTS:
750g Stewing Venison(shoulder,back leg or trim)
1cup red wine
1/2 cup flour
1tsp mustard
1tsp sugar
1tsp paprika
1tsp salt
1tsp nutmeg
1 green pepper
1 onion
1 clove garlic
1 cup sliced mushrooms
3tblsp chicken stock
1 sheet ready rolled flaky pastry.

METHOD:
Preheat oven 150.C
Cube venison, place in casserole dish.
Mix wine,flour,mustard,sugar,paprika,nutmeg and salt and pour over venison. Allow to stand for at least 2 hours.
Chop veggies and add to the meat,add stock ,cover and bake for 2 hours.
Increase temp to 180.C and cover hot casserole with flaky pastry,cook for 20-30mins until pastry brown.



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