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.

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.

In this Indian-inspired dish, the strip loin is mild, juicy, and very tender and the sauce rich with spices, bright tomatoes and cilantro for a nice tingle of heat finished off with a decadent glug of cream.

It's meaty, it's charry, it's saucy! Flavorfull marinated venison are skewered, grilled, and can be eaten right off the stick- including a creamy avo-cilantro sauce recipe to dip them in.

The perfect dinner in under 30 minutes! Jordan Cabatic is kicking things up a notch with a flavorsome pan-seared ven...