Venison Recipes

Bold, Korean-inspired Maui Nui Ground Venison meatballs packed with spicy kimchi and garlic, baked until tender, then served over sesame-soy rice with a crisp cucumber salad for contrast.

Maui Nui Venison ground with lemongrass and ginger, seared until juicy, layered with pickled carrot and daikon for crunch, spicy mayo for heat, and cilantro to brighten every bite.

Wild venison-stuffed poblano peppers.

Venison medallions with tomato confit & chimichurri.

Smoked venison sirloin with sweet potato-tahini puree & pesto-marinated feta.

Classic comfort, cleaned up. This Maui Nui ground venison loaf is lean, structured, and deeply savory—finished with a naturally sweetened, tangy BBQ-style glaze inspired by the original Sweet Baby Ray’s.

Maui Nui venison loin marinated in tangy buttermilk, seared hard and basted in butter, served over ultra-creamy buttermilk potatoes. Sharp, clean, and deeply comforting. The buttermilk softens the loin and sharpens the mash—bridging wild protein with familiar texture in all the right ways.

Maui Nui venison loin, dry-aged in the fridge, fat-side rendered, and served with a green peppercorn-cream sauce layered with chanterelles and shallots.