Venison Recipes
Venison Recipes
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.
A refined spring dish with wild Hawaiian roots. This isn’t just any venison. It’s — wild-harvested axis deer from Hawaii, sustainably sourced and incredibly tender. Lean, clean, and deeply flavorful.
Step up your nacho game with this classic finger food that’s guaranteed to be a solid hit for any occasion.
The days of gravy being an afterthought of a dish are over. This herb-infused gravy holds its own. Boasting rich flavor and an abundance of nutrition, you’ll want to put it on everything!
A no-fuss process to serve a beautiful roast this holiday season accompanied by bonus rub, marinade, and/or gravy recipes.
A fragrant cinnamon spice rub and spinach salad turns your leg medallions pretty Greek and pretty damn festive. Another wonderful dish for the Holiday table by Mark Cockcroft!