Recipes

Cooking Instructions:

  • Venison is best brought to room temperature before cooking.
  • Preheat your barbecue or fry pan before adding the meat. Venison does not need to be marinated just lightly oil & season with salt & pepper before cooking.  Smoked Garlic Salt works well.
  • Venison is best served rare or medium rare.  The meat will still feel very soft if you squeeze it with some tongs after the recommended cooking time, but will continue to cook while resting.  It’s better to take the venison off the heat and test it rather than over cook it.  If the meat isn’t quite cooked you can always put it back on the heat for another minute.
  • After cooking, cover the meat with tin foil and allow to rest keeping it warm for five to ten minutes.  This will then allow the meat’s natural juices to disperse evenly and will give a better result than if you serve the venison straight from the pan.
  • Shanks are normally casseroled in the oven for about one hour or until the meat comes away from the bone
  • Medallions – cook for about 1.5 minutes each side then allow to rest
  • Shoulder roast – Cook in the oven in a  covered dish with red wine or stock you can also add some root vegetables cook for around 45 minutes at 160 degrees. Remove the meat and cover in tin foil and allow to rest for 5 – 10min.  You can then reduce down the juices in the pan then thicken with a little cornflour if required. This is based on 800g roast.

 

Deer Industry New Zealand