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Roast venison with a Mexican corn salad

This venison dish is bursting with fresh flavours inspired by American and Mexican cuisines. There's a touch of Kiwi in there too which really brings this dish to life.

TIME TO MAKE1 - 2 hours
TIME TO MAKE1 - 2 hours


Kumara crisps

  1. Pre-heat oven to 125C
  2. Slice kumara as thin as possible
  3. Lay out on a baking tray in one layer
  4. Lightly spray with canola oil
  5. Bake in oven for approximately 1 hour or until golden brown and crispy

Roast venison

  1. Pre-heat oven to 180C
  2. Mix together sumac, smoked paprika and ground coriander
  3. Rub spice mixture over venison to completely coat
  4. Heat a heavy based frying pan
  5. Sear the venison on all sides until it browns slightly
  6. Place venison on a wire rack over a roasting dish that has approximately 1cm of water in the bottom
  7. Roast for 15 minutes per 500g venison
  8. Remove from the oven and allow to rest for 10 minutes before cutting


  1. Peel the husks from the corn
  2. BBQ or char grill the corn cobs until dark brown and slightly burnt in places
  3. Cut the kernels from the corn
  4. Mix the corn kernels with the avocado, tomato, chilli, coriander, avocado oil and lime juice

To serve

  1. Place the salad in the centre of each plate
  2. Place sliced roast venison on top of salad
  3. Display kumara crisps on top of venison
    Kumara crisps
  • small kumara
    canola oil spray
    Roast venison
  • 1 1/2 tsp
    ground sumac
  • 1/2 tsp
    smoked paprika
  • 1 tsp
    ground coriander
  • 400 g
    farm raised NZ venison roast
  • corn cobs
  • avocado, diced
  • 200 g
    cherry tomatoes, halved
  • fresh chilli, chopped
  • 1/2 cup
    fresh coriander leaves
  • 1 tbsp
    avocado oil
  • 2 tbsp
    lime juice
Per serve
  • Energy
  • Total Fat
  • Saturated Fat
  • Total Carbohydrate
  • Sugars
  • Dietary Fibre
  • Sodium
  • Dietary Fibre