Venison Recipes

Maui Nui Venison (@mauinuivenison) summer sausage crisped with golden potatoes and onions, lifted by a sharp mustard seed vinaigrette. Cozy, rustic, and elevated enough for a weekend brunch.

Crisp, oven-finished russet potato rösti folded with Maui Nui Red Sea Salt & Pink Peppercorn Summer Sausage, topped with a poached egg and drizzled with lemony dill–tarragon–parsley crème fraîche. Rustic comfort with refined brightness.

House-made venison chorizo bound with pork fat, deglazed with red wine vinegar, sautéed chanterelle mushrooms, and creamy scrambled eggs cooked gently in butter. Finished with melted cheddar, salsa roja, crème fraîche, and cilantro in small tortillas.

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.

Fire-roasted poblano peppers filled with spiced ground venison and slow-simmered black beans, folded with cotija and finished with a drizzle of cilantro crema. Creamy, smoky, deeply savory—this is a bold main with flavor at every layer.

Dry-aged Maui Nui venison medallions, quick-seared and drizzled with a vibrant parsley-cilantro chimichurri. A spoonful of cherry tomato confit adds a sweet, slow-roasted contrast that deepens the plate’s richness and balance.

Maui Nui venison sirloin smoked low and slow, served over a silky purée of whole smoked sweet potatoes blended with tahini and lemon. Finished with bright pesto-marinated feta and fresh herbs, this dish balances earthy depth with citrusy lift.