Cooking Venison

Deer Industry New Zealand operates a website designed to provide all the information you need to cook New Zealand farm raised venison, please visit www.nzvenison.com.  Available in English, German and French it contains new and exciting recipes, storage information, cooking instructions and culinary links.

Below are some quick and simple tips on how to cook farm raised venison to open exciting new culinary horizons.

The three keys to success are:

• Serve medium rare to retain the natural juices and to ensure tenderness
• Rest meat after cooking to disperse the juices evenly
• Don't be restricted by traditional or preconceived notions of venison dishes, farm raised venison is extremely versatile and can be used in a variety of culinary styles

And remember

• Always pre-heat the oven, pan or grill before cooking
• Bring the meat to room temperature before cooking, not straight from the refrigerator
• When barbecuing, grilling or pan frying, brush the venison on each side with a light cooking oil (or spray)
• Sear the meat quickly over a high heat on each side, to seal in its natural juices
• As there's so little fat, there's little shrinkage when cooking and it's best served medium-rare
• When roasting, quickly sear the venison first then roast in a hot, pre-heated oven
• Resting venison in a warm place for a few minutes, covered loosely, allows its natural juices to disperse evenly, enhancing its succulence
• Don't reheat venison unless it's in a casserole
• Thaw frozen product in a refrigerator to ensure good food safety practice
• Venison should not be eaten raw or under-cooked by people with weakened immune systems or during pregnancy

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