Venison Osso Bucco, slow braised in apple juice with shallots and steamed kumara with lemon, parsley & caper butter
Farm-Raised Venison with Stir-Fried Shitake Mushrooms, Honey Garlic Sauce and Spinach, serves 4
Seared and roasted tender venison topside combined with the risch flavours of slow roasted beetroot and fresh garden vegetables.
Award-winning chef Neil Brazier has recreated this Indian-inspired venison dish which features on the menu at The Sugar Club in Auckland's Sky City Complex. Perfect for dinner parties, this mouth-watering meal features New Zealand farmed raised venison medallions as the star of the show and is bound to impress your guests.
Roasts are easy to cook with a little forward planning create a delicious meal for the family.