The venison isn’t totally free-range — meaning wild. It comes from deer that roam happily in their clean green pastures in Hawke’s Bay. And the crayfish that freely wander our sea floors ...

Farmed venison is available all year. Wild venison is also available almost year round, as the different species have different seasons. Venison can be substituted for beef in most recipes.

Venison casserole benefits from long, slow cooking to ensure the lean meat is fall-apart tender and the gravy rich and thick. Preheat the oven to 150C/300F/Gas 2. On the hob, heat the olive oil ...

Drizzle with olive oil, a sprinkle of salt and roast in a 200C oven for about 12-15 minutes until crisp. For the venison (cooked medium-rare): Season the venison roast with salt and pepper and rub ...

There's just something about riding into camp following an afternoon hunt, and being greeted with the smell of venison ...