Venison Recipes

Pan-Roasted Venison

by Bill Peet

Our New Zealand venison needs little embellishment. In this fool-proof recipe, Chef Bill Peet simply seasons then sears the meat until medium rare and...

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Roasted Venison with Baba Ghanoush & Quinoa Flatbread

by Brad Farmerie

Brad Farmerie of New York City's Public restaurant is a master at using spices and herbs to build flavor. Here venison tenderloin gets an eggplant and...

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Roast Venison with Celeriac, Fennel & Truffle Salad

by Brad Farmerie

Chef Brad Farmerie pairs tender, mild venison fillets with paprika-roasted celery root and a crisp fennel salad with pomegranate seeds and an earthy t...

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Venison Chop, Candied Radishes & Duck Confit Spoon Bread

by Chris Shepherd

The duck confit and brioche shortbread that chef Chris Shephard serves with a seared venison chop would also go beautifully with roast chicken.

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Risotto con Cervo

by D'Artagnan

This substantial main course marries slowly-simmered venison, perfumed with rosemary and Barolo wine, with creamy risotto. For lovers of game and Ital...

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Venison Tartare with Foie Gras

by Chris Cosentino

Chris Cosentino of Incanto and Boccalone in San Francisco mixes foie gras with ground venison, chives, chile pepper and capers for a creamy tartare. H...

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Venison with Wild Mushroom Port Sauce

by D'Artagnan

This simple dish is rich with fall flavors and comes together fast for a satisfying weeknight meal.

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Sous Vide Venison Tri-Tip

by D'Artagnan

Our venison tri-tip is similar to a lean steak topped with a nice fat cap, and should be cooked medium-rare for tastiest results. Cooking it sous vide...

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Deer, Beer, & Bacon Buns

by D'Artagnan

Tender venison, smoky bacon, and a beer-enriched sauce make a tasty filling for buttery baked buns. We liken them to our version of steak & ale pie, o...

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New

Venison Carne Asada

by D'Artagnan

Our venison is marinated in a mixture of chile peppers, citrus, and spices before being quickly grilled in this easy recipe. The resulting carne asada...

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