Try your hand at rare roast venison loin

Fine dining can take place in your own home with this stunning roast venison recipe.

Head Chef Mirai Sato at Peppers on the Point and has shared one of his favourite recipes, featuring prime New Zealand venison.

Peppers on the Point, Lake Rotorua is a great place to dine on fabulous New Zealand cuisine.  Serving breakfast and dinner to all guests and lunch by prior appointment, the restaurant offers an exclusive fine dining experience overlooking the stunning lake.


Rare roast venison loin with mountain peppered Spätzle and celeriac puree (Serves 4)




  • 700g venison short loin
  • ½ diced onion
  • 200g flour
  • 2cloves chopped garlic
  • 100ml milk
  • 1tsp chopped thyme
  • 2 egg
  • 50g unsalted butter
  • 1 tsp mountain pepper
  • 100ml cream
  • 1tbs olive oil
  • 50ml port wine
  • 300g diced celeriac
  • 75ml venison(beef) Jus


  1. Marinate venison with thyme, rosemary, black pepper, garlic and olive oil and leave over night
  2. Make Spätzle. Combine flour, milk, egg, mountain pepper, olive oil and season with salt. Slowly dropping consistency from whisk or spatula
  3. Cook the Spätzle in the boiling water drop through Spätzle tool (use mouli if you don’t have) until they float on the surface. Rinse with cold water dry and set aside
  4. Make celeriac puree. Heat olive oil in the small pot add garlic, thyme and onion until onion get slightly caramelised. Add celeriac cook for 3 min then add butter and cream cook until celeriac get tender and through mixer to puree. Add extra butter to consistency.
  5. Seared venison each side with clarified butter then put in the 180*c oven for 3.5 minutes. Keep warm and rest for 10 min
  6. Make port wine sauce. degrease the pan you have cooked venison and pour port wine and reduce by 1/3 add jus reduce by 2/3 finish with knob of unsalted butter
  7. Sauté chopped thyme, garlic and shallot add cooked Spätzle until slightly get caramelised.
  8. Place celeriac puree on plate, then peppered Spätzle, few slice of venison, finish with jus around venison.

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