Recipes - Greenlea Butcher Shop
Recipes
  1. Venison stroganoff

    Venison stroganoff

    Heat the olive oil in a heavy pan then add the sliced onion and cook on a medium heat until completely softened, approx. 15 mins.

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  2. Venison and Mushroom Pie

    Venison and Mushroom Pie

    Season the venison with salt and pepper.  Heat a dash of oil in a large casserole dish and sear the meat in a couple of batches, then set aside.  

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  3. Venison and Pumpkin Tagine

    Venison and Pumpkin Tagine

    Mix all the spices along with a good pinch of salt and pepper togetherPlace the venison into a large bowl, massage it with the spice mix, then cover with and place in the fridge for a couple of hours, preferably overnight.

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  4. Slow Cooked Chipotle Beef Cheek Burgers

    Slow Cooked Chipotle Beef Cheek Burgers
    For the beef Cheeks
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  5. Mid-Week Tacos

    Mid-Week Tacos
    The perfect mid-week meal, tacos are easy to make and a great way to get everyone eating a range of salad ingredients.
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  6. Beef Quesadilla with coriander salsa

    Beef Quesadilla with coriander salsa
    A Quesadilla is a great way to use left overs and can easily be tailored to your tastes. We used thin strips of steak but mince or left-over roast (beef or lamb) all work well.
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  7. Steak Fajitas with Grilled Capsicum and Onions

    Steak Fajitas with Grilled Capsicum and Onions
    Fajitas are a great way to feed a crowd! We’ve used flank steak a flavoursome cut of beef loved by South Americans which is also very economical. To add a bit of a Kiwi twist we have used Kiwifruit as a natural tenderiser.
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  8. Slow cooked Brisket Nachos

    Slow cooked Brisket Nachos

    Mix the herbs and spices in a small bowl before rubbing all over the brisket. 

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  9. Steak Salad with Coriander and Sour Cream Dressing

    Steak Salad with Coriander and Sour Cream Dressing
    Juicy strips of marinated steak combine with classic Mexican flavours and textures to make this wonderful salad.
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  10. Grilled NZ Lamb and Verdi Tacos

    Grilled NZ Lamb and Verdi Tacos

    Grill your peppers with a little olive oil on a griddle or preferably blacken over an open flame. Once cooled, peel the charred skins and slice. Make a simple dressing using lime juice, olive oil and sugar for your peppers.

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