Venison Recipes

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.

A refined spring dish with wild Hawaiian roots. This isn’t just any venison. It’s Maui Nui — wild-harvested axis deer from Hawaii, sustainably sourced and incredibly tender. Lean, clean, and deeply flavorful.

Venison Medallions with Creamy Corn Polenta & Balsamic Mushrooms – Silky sweet corn polenta topped with seared venison medallions and balsamic-glazed mushrooms, finished with a sprinkle of shaved pecorino.

Honey Mustard Venison Medallions with Crispy Shallots – Tender venison medallions glazed with a rich honey mustard crème fraîche sauce and topped with crispy shallots and a finishing touch of shaved pecorino.

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!

This festive dish gets its flavor from some unexpected ingredients: beets, horseradish and blueberries - for sweet and earthy kabobs with a sauce that is great brushed on anything destined for the grill.

Boasting boldly balanced flavors and gentle salty notes provided by anchovies, this Loin Chop and sauce duo is a powerhouse of deliciousness.

Seasonal celebrations and ‘Ohana gatherings are made infinitely more delicious with this beautifully crafted centerpiece!