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Use the following as guidelines to achieve the best results with New Zealand Venison.

Please select the method of cooking/preparation:

Barbecuing All leg cuts can be used for barbecue cooking as well as rack cutlets, whole roasts and saddle cuts. Try thick steaks from the topside or smaller steaks from the eye of the round. Medallions skewered with vegetables are delicious for kebabs. Searing evenly on both sides produces best results.
Roast Rack As impressive in presentation as it is in taste, this cut is one of the most tender of the venison cuts. Sear over a high heat and finish in a preheated oven (190°C to 200°C) for 18 to 20 minutes for a 1kg roast (medium rare). Add your own special seasonings to enhance New Zealand Venison's mild yet distinctive taste. Tying the rack between each chop gives an even, attractive presentation.
Pan Frying Cook over high heat. Cooking time varies with cut thickness. Experiment with fresh herbs and spices for creative new taste combinations.
Pasta The quick cooking time of New Zealand Venison allows you to add New Zealand Venison as the last ingredient rather than cooking it in the sauce. This preserves the distinctive flavour and succulence of New Zealand Venison to complement your favourite pasta dish. Sear and rest small pieces of New Zealand Venison while you finish the pasta sauce taking care not to overcool the venison. Add the New Zealand venison to the finished sauce just prior to serving.
Roasting Allow 3 1/2 minutes per cm (1/2 in) thickness for rare and 4 1/2 minutes for medium-rare. Searing before roasting will help seal in natural juices. Roast in a pre-heated oven at 190°C to 200°C
Sautéing and Stir-Frying For ideal flavour and texture, allow approximately 30-40 seconds over high heat.
Steaks and Medallions Cook over high heat. Allow 2-3 minutes per side for 2.5 cm thickness for rare and 3-4 minutes for medium rare.

Remember, like other meat, New Zealand Venison should not be eaten raw or undercooked during pregnancy or by people with weakened immune systems.