Wild or farmed, you just can't beat the robust flavour. Great with SIDS PLUM SAUCE.
As deer meat goes, it doesn’t get better than fresh backstrap. You can cut it into steaks just like beef fillet, slice it thin for pan frying, or (my personal favourite) leave it whole then smoke or grill.
A classy yet simple-to-cook main to accompany your favourite red wine.
These venison steaks are better than even your every day pork chops. They are tenderized and soaked the night before and then fried to a nice crisp. Super tender and delicious.
Just like beef, venison should be grilled over direct heat if you have steaks, and over indirect heat for tougher cuts like saddle or other roasts.
If you have ever considered hunting, then you probably also need to be aware of how to properly butcher a deer. It is a pretty easy and quick process once you get the hang of it.
If it's stuffed with cheese, wrapped in bacon, packs a punch AND has venison in it, you can bet that whatever it is will go flying off the trays.
Simple and easy with delicious results. Any venison roast will do.
You will not believe how delicious this is!
This recipe is inspired by the retro classic cocktail meatballs. Try using possum, rabbit, goat etc.
This backstrap recipe will hit the spot after a long day of hunting. Cook it at your basecamp or on the back patio - either way, it will taste incredible.
Invest in the juniper berries if you can – they have the most amazing scent and add real punch and aroma to any game or richly flavoured meats.
You can't beat homemade venison sausage for breakfast! Delicious with spaghetti or on toast with a dash of SIDS PLUM SAUCE.
This rich and tasty dish is lovely made with fresh chestnuts. Serve with mashed potato and a selection of vegetables.
A winter dish with hearty game & spiced sauce flavours.
A great Kiwi innovation that is in high demand with wild venison.