4 x 6oz (175g) New Zealand Venison steaks cut from the leg
3 cloves garlic, minced
2 tsps cilantro, minced
1 tbsp brown sugar
juice of 1 lime
1 tbsp fish sauce
1 tbsp vegetable oil

Peanut Sauce:
1 cup crunchy peanut butter
1 onion, minced
1 stalk lemon grass minced (may substitute juice & rind of 1 lime)
1 cup unsweetened coconut milk
1 tbsp brown sugar
1 tsp chili powder or chili oil
1 tbsp fish sauce
1 tbsp soy sauce

Put the steaks in a dish.
Mix remaining ingredients and rub onto steaks.
Let marinate for 1 hour.
Grill over charcoal until medium rare.
Serve with peanut sauce.

Peanut Sauce:
Combine ingredients in a sauce pan.
Slowly bring to a boil.
Simmer 2-3 minutes.
Serve at room temperature.

4 tbsp balsamic vinegar
2 tsp lime juice
4 garlic cloves, crushed
2 tbsp fresh rosemary, chopped
1/2 tsp freshly ground black pepper
pinch of chilli powder (optional)
2 tbsp extra virgin olive oil
4 New Zealand Venison steaks

To make the infusion - mix the first six ingredients together and slowly whisk in the olive oil.
Place the New Zealand Venison steaks in a shallow dish.
Spoon the infusion over the steaks making sure they are well coated.
Cover and refrigerate for 30 minutes.
Cook the steaks on a barbecue or under a hot grill for 3-4 minutes on each side, basting frequently.
Serve with barbecued or grilled polenta and a rocket salad lightly seasoned with lemon juice and olive oil.

4 New Zealand Venison steaks or medallions (allow approximately 4oz (125g) per serving)
A selection of seasonal vegetables of your choice -
aubergines (small courgettes)
peppers (or scallopini)
cocktail tomatoes
mushrooms
spring onions
1-2 tbsp olive oil
1/2 tsp freshly ground black pepper
1 clove garlic, crushed (optional)
1-2 tbsp marjoram, oreganum, rosemary, basil or chives finely chopped
juice 1-2 lemons

Brush steaks lightly with oil and dust with black pepper, leave for 30 minutes at room temperature.
Prepare vegetables.
Slice aubergines, cut courgettes in half lengthways, halve peppers, remove core and seeds, halve tomatoes, trim stalks from mushrooms.
Toss vegetables in oil, garlic and black pepper.
Preheat grill or heavy based fry pan.
Grill or pan fry New Zealand Venison steaks over a high heat approximately 1 1/2 - 2 minutes each side.
Remove from heat while still rare and let rest about 4 minutes, covered with foil.
Grill vegetables, adding spring onions, tomatoes and mushrooms last.
Pour lemon juice over vegetables, sprinkle with chopped herbs and serve with New Zealand Venison steaks.

To Barbecue:
Heat grill plate thoroughly, brush with oil to prevent steaks sticking.
Cook New Zealand Venison steaks quickly, move to side of barbecue away from heat to complete cooking process.
Brush vegetables with marinade while cooking.
Cocktail tomatoes can be substituted with peeled half tomatoes.

1/2 Tbsp. vegetable oil
1 medium onion, diced
2 celery stalks, diced
1/4 cup brown sugar
3 Tbsps. champagne or white wine vinegar
3/4 cup orange juice
2 tsps. garlic, minced
2 medium tomatoes, cored, diced large
13 oz. chopped tomatoes, canned
7 oz. ketchup
2 Tbsps. worcestershire sauce
1/2 Tbsp. ground cumin
2 tsps. salt
1 tsp. celery seed
3/4 tsp. red pepper flakes
1/4 tsp. ground coriander

4 New Zealand Venison steaks (at 1" thick), cut from loin or leg

1. In medium saucepan, heat oil and saute onions and celery for 5 minutes.
2. Add garlic and cook 2 minutes. In a small pan, over high heat, combine sugar and vinegar, cook 3 minutes, add juice and cook additional 1 minute.
3. Add this mixture to onion mixture. Add in remaining ingredients, except New Zealand Venison, and simmer for 20-30 minutes.
4. Blend sauce in blender at high speed or food processor for @ 5 minutes until smooth. Makes @ 4 1/2 cups.
5. Freeze extra barbecue sauce, in 1 cup portions, using @ 1 cup for this recipe.
6. To cook, paint sauce on steaks @ 1 hour prior to grilling. Over hot coals or high heat gas grill, cook meat, 3-4 minutes each side, turning once, until medium rare. Let meat rest before serving.

600g NZ Venison from the leg, cut into 4 small steaks
2 T sunflower oil to cook
2 T rice vinegar
100 ml plum wine
150 ml chicken stock
1-2 T sesame oil
Salt and pepper

Marinade:
5 T light soy sauce
2-3 T rice vinegar
1 T brown sugar
1-2 t sesame oil
1 T finely grated ginger
2 cloves garlic, crushed

Vegetables:
1 bunch new carrots (with a little green)
1 bunch of Bok Choy
500 g asparagus, sliced into 5cm pieces or green beans
2 T melted butter
5 T plum wine
1-2 T light sesame seeds

Dressing:
1 t wasabi
2-3 T rice vinegar
2 T plum wine
6 T sunflower oil
1 T sesame oil
[ ] cucumber, deseeded and sliced
1 bunch spring onions, very finely sliced

Combine the marinade ingredients together. Baste meat with sauce and let aside.

Blanche the carrots and asparagus for 3-5 minutes in salted water, rinse with cold water. Heat the vegetables in the butter and plum wine until al dente. Add salt and pepper and sprinkle with sesame seeds.

Combine the dressing ingredients together to make vinaigrette. Combine with cucumber and spring onion.

Cook meat over a high heat in oil until pink. Rest in a warm place. Add the rice vinegar, plum wine, chicken stock to pan drippings and let simmer for 5 minutes. Mix in sesame oil, season.

Arrange everything onto plates. Drizzle meat with sauce, sprinkle lightly with coriander greens. Serve on basmati rice.

1kg venison Denver Leg (cut into 1 1/2 cm cubes)
Spring onions
Shitake mushrooms
Cocktail size bamboo skewers
Soy sauce
Ground ginger
Crushed garlic
Brown sugar
Dipping sauce (such as plum sauce or ponzu)

Cut the venison into small cubes (allow about 5 pieces of per skewer)
Cut spring onions (scallions) into same size pieces
Cut shitake mushrooms into the same size pieces
Soak cocktail size bamboo skewers in hot water
Thread the venison, alternating with the vegetables
Brush with soy seasoned with ground ginger, crushed garlic and brown sugar 10 minutes before grilling over very high heat
Cook for around 2 minutes
Serve with a dipping sauce like plum or ponzu
A Quick and Easy Starter