Most of the venison that we eat during our game season comes from New Zealand. Deer is bred extensively in New Zealand. The deer from New Zealand is half wild, that means that they have a large living area but receive controlled feed. This ensures that venison is available all-year round and that the taste is of a consistent quality. Venison has a crimson colour and a sweet flavour. Because the meat contains less fat than bred animals, the meat is a little more difficult to prepare and can dry out fairly quickly.
Basic techniques: slow cooking, brining, poaching, marinating, grilling, boiling, sautéing, frying, stewing, barbecuing.
Taste combinations: potato, Jerusalem artichoke, apple, cranberries, celeriac, parsnip, pear, beetroot, red cabbage, Brussels sprouts, onion, sweet potato.