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.

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.