Quick Facts

SOURCED FROM: Family farms in New Zealand

RAISED ON: Natural grasses

HARVESTED AT: 3 years / 200-300 lbs

TASTE IS: New Zealand Venison and Elk are surprisingly mild and very tender. When cooked properly many people detect a light bit of flintiness similar to a Premier Cru from Chablis.  It is simply delicious and pairs surprisingly well with almost any spice combination you can dream up.

HOW HEALTHY: New Zealand Venison is rich in iron and low in fat, making it an ideal meat to include as part of a balanced diet. Venison is packed with many nutrients required for good health such as iron, zinc and a number of B vitamins including B-12, which is why it is called a nutrient dense food. Red meat is one of the best sources of easily absorbable iron. Venison contains more iron than any other meat, including more iron than beef and lamb.
Alison Pask, New Zealand Registered Dietician.


  • Remove the venison and/or elk from the packaging and allow it to breathe.  The mild odor is natural and will dispel in minutes, and the meat will regain its rosy red hue.
  • Always pre-heat the cooking surface.  Elk and venison should be cooked fast over high heat due to its low fat content.   Brush or spray the grill or pan with oil before cooking; the added fat helps prevent sticking and drying out.
  • We suggest elk and venison be served medium rare to medium for optimum flavor and texture.
  • Durham Ranch Elk and/or Venison need no marinating; it benefits from having its delicate flavors enhanced with seasonings, so marinate only if you want flavor variety.
  • Because of its high protein and low fat levels, venison and elk will continue to cook for a while after it is removed from the heat.  Allow the meat to rest for 5 to 10 minutes before cutting and serving.

MORE INFO: FAQs and Information

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