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.

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.

Ground Venison Créponette with Arugula & Pecorino Salad – Hand-formed wild venison patties, seared and basted in thyme butter, served with a sharp arugula salad tossed in lemon and olive oil, finished with shaved Pecorino. It’s lean meets luxe—herbaceous, savory, sweet, and bitter all in one bite.

Make these fun, festive appetizers at your next gathering and turn everyone there into a venison lover.

Another local favorite to add to the menu at your next get-together - Venison Lumpia, also known as fried spring rolls!

A one pot wonder with stick-to-your-ribs comfort and warm, fragrant flavors. Leaning into some classic Italian ingredients, this stew comes together quickly and appeals to diners of all ages.