How to Cook the Perfect Venison at Home

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The Secret to Perfecting Your Venison

Join Minaret Station’s Head Chef Alastair Wilson

1 May, 2020

minaret station venison recovery

The History That Shapes Us

It was in the 1960’s that Sir Tim Wallis pioneered the use of helicopters for wild deer recovery within New Zealand. Tim led the way for the formation of the deer farming industry alongside an aviation empire under the banner of Alpine Helicopters. He utilised the helicopters to transport the valuable animals from the remote and rugged bush covered mountains and valleys of Fiordland and the Southern Lakes region for export to overseas markets. In 1977, Tim held the world’s first live deer auction which began the rapid expansion of deer farming throughout New Zealand including at Tim’s flagship farm - Minaret Station.

Minaret Station Today

The farm at Minaret Station is today home to thousands of red deer, under the management of Tim's family. The deer are raised in a stunning surrounds, on the hills overlooking Lake Wanaka. Bred in large blocks adjoining Mount Aspiring National Park, the deer enjoy the wide-open spaces and an abundance of grazing.  The deer live naturally and are grass-fed / pasture-raised free from unnecessary chemicals and antibiotics.  Naturally low in fat and high in iron, venison represents a healthy, safe and delicious food choice.  

Venison remains a cherished menu item to the Minaret Station Alpine Lodge cuisine, staying true to our paddock to plate ethos. Transparency is our focus and quality is our obsession.

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Five Simple Steps

Venison often carries the stigma of being difficult to cook, many have a fear of the overly “gamie’” flavour or a Great Aunt who turned venison into rubber!  Join Minaret Station’s Head Chef Alastair Wilson as he shares his simple tricks for creating the perfect venison in your own kitchen. It’s the subtle details that matter as you bring out the flavour of your meat. Follow Al's five simple steps to achieve a Minaret Station quality dish to share with your friends and family.

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Autumn Plum Sauce

An ideal accompaniment to your home cooked venison.

Ingredients

1 preserved plum (black dorris). Chopped and stone removed.

  • 1 tbsp plum juice from preserving liquid 

  • 1/2 tbsp grated ginger 

  • 1 small red chilli - chopped and seeds removed

  • 1 tbsp sweet chilli sauce 

  • 1-2 tbsp mirin seasoning 

  • 1 tsp sesame oil.   

  • 2 tbsp olive oil. 

Method: 

Combine all ingredients and mix well. Serve with venison on the side or drizzle over.