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Recipe: Herb-Roasted Holiday Venison by Chef Taylor Ponte

Serve something special this holiday season, or anytime there’s something to celebrate, with this simple yet delicious venison roast recipe from Chef Taylor Ponte, named Chef of the Year at the 2020 ‘Aipono Awards.


INGREDIENTS:
1 venison shoulder
4 cloves of garlic
Fresh thyme
Fresh rosemary
2 Tbl unsalted butter
3 cloves garlic skin on
Butchers twine


STEP 1: Open the packing of your venison and wipe any excess blood. Trim away any silver skin or tendons you may find.

STEP 2: Cut into nice cylinder shapes (I cut mine into fourths).

STEP 3: Season with salt and cracked pepper on all sides and tightly wrap with butcher's twine to compress meat. (this will give an even cook all around). Let the meat temper for 15 minutes before cooking.

STEP 4: Preheat oven to 450℉

STEP 5: While the oven is preheating, sear meat in a pan over medium heat until brown on all sides. Add butter, garlic, fresh thyme and rosemary to the pan. 

STEP 6: Once browned, bake until the center of the roast reaches an internal temperature of 130℉ (about 20 min). 

STEP 7: Let rest for 3 minutes, then slice and serve with tzatziki sauce.

 

TZATZIKI SAUCE INGREDIENTS:

1 cup of Greek yogurt, plain
2 lemons, juiced
3 Tbl feta cheese
2 Tbl fresh dill, chopped
1 Tbl minced garlic
Salt to taste

Combine in bowl and mix.

 

Head over to Kamado Maui to learn more about how Chef Taylor Ponte and his partner, Natasha Joslin, are bringing unique dining experiences to Maui homes and restaurants!

We’d love to see what you create! Share a photo of your roast with us on Facebook and Instagram @MauiNuiVenison using #MauiNuiVenison so we can admire your skills.
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