Venison Recipes
Venison Recipes
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.
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.
– Umami-packed venison loin glazed with a spicy Szechuan miso-maple butter, served over creamy miso-infused sweet potato mash and topped with a zesty panko gremolata and crispy fried shiso leaves.