Venison Recipes

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.

Miso-Maple Venison Loin with Sweet Potato Miso Mash – 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.

Simple, quick, and smothered in cranberries, this strip loin recipe by Jordan Cabatic makes for a beautiful centerpiece on any holiday table.

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

Tantalize your taste buds with a Southeast Asian-inspired ode to deliciousness – venison stew braised in an aromatic blend of spices- good with any Maui Nui Venison muscle cut.

Spicy and bold, this dish turns any of our venison cuts into great steak bites with lots of beautiful, clean meat that cooks up tender and juicy in a screaming hot pan and served in creole sauce.

This simple and filling Japanese-style soup makes the most out of each ingredient, delivering clean flavors that go beautifully together.