Cooking Tips | Cooking Times | Storage Tips |

Cooking Tips

Always pre-heat the oven, grill, heavy fry pan or barbecue before cooking New Zealand Venison.
There is no need to marinate New Zealand Venison, which is naturally tender if cooked correctly. However, sauces or brief marinades may be used as an accompaniment or light flavour enhancement.
The most critical factor is not to overcook New Zealand Venison. Because it is so lean, overcooking may cause dryness. Cook New Zealand Venison quickly over high heat and serve rare or medium rare for maximum flavour and tenderness.
Rest venison after cooking either covered, or in a warm place, for 5-10 minutes, depending on the size of the cut, before serving. This will allow natural juices to disperse evenly. Do not reheat New Zealand Venison unless it is in a casserole.
Like other meat, New Zealand Venison should not be eaten raw or undercooked during pregnancy or by people with weakened immune systems.

Cooking Times

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.

Storing Tips

Purchased Fresh Chilled

Remove New Zealand Venison from its bag packaging and allow it to stand for 15 to 20 minutes to regain its natural red colour.

Store in a refrigerator either brushed with oil and covered with plastic wrap or coated with dry spices and covered. Alternatively, immerse New Zealand Venison in oil with added herbs, garlic or chilies for extra flavours. New Zealand Venison should then retain its eating quality for up to 2 days. Note that the colour may darken over time, which occurs naturally due to exposure to air.

If purchased in a vacuum bag, New Zealand Venison should keep unopened for up to 2 weeks in most home refrigerators at 4°C and for up to 14 weeks from the date of packaging in commercial refrigerators or chillers if held at constant temperatures of -1°C +/- 0.5°C .

Raw meat must be stored below cooked food so there is no chance of it dripping on to other food.

Purchased Frozen

New Zealand Venison should keep for up to 2 years if held at a constant temperature of -18°C or below.

Thaw New Zealand Venison in the refrigerator. Allow 24 hours to thaw large packs (1-2 kg). Once defrosted, take it out of its packaging and let it stand for a few minutes to allow its natural red colour to return.