Perfecting Venison

Venison remains a cherished menu item to the Minaret Station Alpine Lodge cuisine, staying true to our paddock to plate ethos. Join Minaret Station’s Head Chef Alastair Wilson as he breaks the stereotypes of venison being difficult to cook. Al shares his simple tricks for creating the perfect venison in your own kitchen.

Venison often carries the stigma of being difficult to cook, many have a fear of the overly “gamie’” flavour or a Great Aunt who turned venison into rubber!  Join Minaret Station’s Head Chef Alastair Wilson as he shares his simple tricks for creating the perfect venison in your own kitchen. It’s the subtle details that matter as you bring out the flavour of your meat. Follow Al's five simple steps to achieve a Minaret Station quality dish to share with your friends and family.

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