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New Zealand farmed venison is nature’s superpower protein, packed with nutritional goodness. Low in fat and saturated fat, it’s a source of high-quality protein, so it aids growth and cell repair and helps you feel full for longer. Venison’s high levels of easily absorbed iron are essential for overall health and staving off anaemia and fatigue – and venison contains more iron than beef or lamb. Its rich stores of zinc are key for immunity and brain development, and it’s also a good source of B vitamins, including B12, riboflavin and niacin – all of which are important for sustaining energy levels and boosting immunity. In fact, New Zealand venison is something of a hero meat. It contains no hormones or steroids, so you can feel good about putting it in your body. Plus, because Kiwi deer farmers have such a strong focus on sustainable farming practices, you’re doing the right thing for the planet, too.

We love venison in this gorgeous wintery braise, full of moreish savoury flavours and fall-off-the-fork tender meat. But it’s easy to cook in a variety of ways. As a naturally lean meat, venison requires no trimming before cooking, so it’s great for quick meals on the go. Try it flash-fried and sliced across the grain to fill tacos or sandwiches, replace your regular beef steak with a delicious venison medallion, drape slices over a salad or mince it for burgers with plenty of thyme, garlic and onions. It also makes a glorious roast, first seared in a pan, then roasted at a lower temperature than usual until just tender. For more recipes and inspiration, visit nzvenison.com/recipes.