The cost of food being out of control, everyone is feeling pain at the checkout, feeding the whanau each week is getting harder – so what can you do?
A great natural and sustainable solution is hunting. By hunting and processing your own wild meat, you can save hundreds of dollars and have epic adventures at the same time.
Imagine if every adventure ended with a freezer full of wild venison, pork, goat, wallaby or rabbit!
To help inspire you, we asked the HuntingHQ community to share their favourite wild food recipes.
We asked, and boy did they deliver! Here’s a selection of our favourites…
VENISON IS ON THE MENU
Ingredients
- 1/2 cup soy sauce
- 1 heaped teaspoon of garlic
- 1/4 cup sweet soy sauce
- 1/4 cup white vinegar
- 1/4 cup sweet chilli
- 1 heaped teaspoon of fresh ginger
- Juice of half a lemon
- 2 heaped teaspoons of brown sugar
- Half a bottle of chilli flakes, if you like a kick like we do
What you need to do
- Mix it all up, then cut the venison into strips with or against the grain depending on how chewy you like it.
- Marinate for 12-24 hours, then wack it in the dehydrator until it snaps while bending, or however chewy you like it.
It’s honestly amazing, I do a heap and give it away to mates and family when we get some venison. Give it a try!!
What you need to do
- Dust the venison in flour and plenty of salt and pepper. Cook in butter or oil in a frying pan, until brown. Placed browns venison in the slow cooker, with all other ingredients.
- Turn the slow cooker to low/medium, cook during the day for 6-8 hours or overnight on low. Stir through to combine.
- After cooking time, to thicken gravy, add 1-2 tbsp flour mixed in some water to create a paste. Thicken gravy to your liking.
- Serve with parmesan potato mash, and greens. (Butter garlic asparagus is delicious). Bake puff pastry sheets to add to the side, or place slow cooked meat and gravy in a pie dish, cover with pastry. Cook until golden brown, at 180 degrees.
SLOW COOKER VENISON PIE
Ingredients
- 800g venison, either shoulder, leg/rump, cut into large cubes
- 4 tbsp plain flour
- 1 tbsp olive oil and or butter
- 2 carrots, roughly chopped (optional)
- 200g mushrooms (optional)
- 2 onions, roughly chopped
- 1 garlic clove, crushed
- 2 tbsp Worcestershire sauce
- 5 tbsp black current jam (optional)
- 400 ml red wine
- 3 x beef stock (Oxo cube)
- 2 sprigs rosemary
- Salt and pepper to taste
- 4 x puff pastry sheets
SPICY Venison Backstrap – Jeyuk Bokkeum
Marinade
- 6tbs gochujang
- 5tbs gochugaru (optional)
- 3tbs soy sauce
- 2tbs rice wine vinegar
- 1tbs mirin
- 3tbs kimchi juice
- 2tbs sesame oil
- garlic (add as much as you want!!)
- 1tbs ginger
- 1tsp toasted sesame seeds
- Pepper and salt to taste (you won’t need much salt)
- 5 Asian pear (grated
What you need to do
- Slice venison as thin as possible, mix well with marinade
- Slice/dice 3 spring onions and 1 onion and add to mixture
- Let rest for minimum 1 hour, ideally overnight
- Fry up in your favourite way!
- Serve with lettuce and rice for traditional Korean cuisine. Garnish with thinly sliced spring onion.
What you need to do:
- Mix up oil, lemon juice and soy sauce. Place venison in a small non-reactive bowl and pour over this marinade. Leave for an hour minimum – overnight is best I’d you can refrigerate.
- To make the sauce, mix up the white wine vinegar, shallots, garlic, season to taste and set aside for 30 mins minimum.
- Cut venison across the grain thinly – you want the slices to be as uniform as possible.
- Lay venison slices out on a plate and drizzle the sauce across the pieces. Sprinkle across the capers and season to taste. Drizzle over more oil if you like.
Great with a cold beer! You can also do this with the pointy end of a fresh beef eye fillet.
Venison Carparccio
Great recipe for out in the bush as well as at home. Venison needs to be fresh – not frozen.
Venison:
- 250grms venison backstrap – silver skin removed
- Juice from 2 lemons
- 1/4 cup olive oil
- 2 Tbsp soy sauce (Japanese)
Sauce:
- 1 Tbsp white wine vinegar (red wine vinegar would work)
- 1 Shallot finely chopper
- 2 Garlic gloves – minced or crushed & finely chopped
- 2 Tbsp capers chopped
- Salt & pepper to taste
- More oil as needed
The venison banquet doesn’t end there – check out these other amazing recipe ideas for inspiration…
- Easy pulled venison shoulder
- Stir fry venison
- Venison back steaks in garlic butter
- Rich venison stew
- Venison steak marinated in soy sauce garlic and maple syrup
- Stuffed venison back strap
- Venison burger patties
- Deer tongue
- Venison snags
- Venison rump rolled roast
- Venison liver
- Venison stroganoff
- Venison wellington
- Smoky chipotle braised venison
- Venison schnitzel
- Seared venison fillet
- Venison & chutney pie
Thanks for sharing. I read many of your blog posts, cool, your blog is very good.
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