The aim of the New Zealand visit, hosted by Deer Industry New Zealand, was to enthuse them about farm-raised venison and develop relationships.
The four chefs won their selection to the New Zealand Young Chef Exchange by producing a standout recipe using New Zealand venison, and being recommended by their German employer. There were 60 entries for the 20-day trip.
The group was taken to farms in Canterbury and Otago and also through processing plants.
The chefs were hosted by 12 restaurants, including Blanket Bay, True South Dining Room, and Rata in Queenstown, where they learned to prepare venison.
Some of the feedback revealed there was an ongoing need to improve the level of understanding of how New Zealand venison was grown and how it could be prepared on the plate, DINZ marketing manager Innes Moffat said.
The big difference between European and New Zealand venison was that New Zealand venison was farmed (rather than shot wild game), came from younger animals and was processed in meat plants, Mr Moffat said.
''This means the product has an excellent level of hygiene as well as being consistently tender and mild flavoured.
''Farmed venison suits summer-style modern dishes and can be used in a less seasonal fashion than game venison, which is traditionally cooked slowly with heavier sauces and flavouring,'' he said.
The group included a television crew who are producing a 12-minute lifestyle feature on New Zealand venison, to be shown nationally on Germany's Kabel 1 station.