Make Every Day a Special Occasion with New Zealand Venison

TENDER FARM-RAISED

Make every day a special occasion with farm-raised venison. award winning recipes for you to try and to enjoy at home.

Cooking with farm-raised Venison.

Why is farm-raised Venison so good?

It’s lean Venison from young deer contains virtually no fat. Common retail cuts are 97-99% fat free – so it provides high quality protein with very little fat.

It’s delicious Venison from New Zealand’s farm raised deer does not have the strong ‘gamey’ flavour that many associate with wild game.

A grass diet, careful selection and world’s best processing means that New Zealand venison is a culinary treat.

‘Venison is low in fat and can be a useful part of a weightreducing diet’

I’ve been travelling the world for nearly 20 years teaching chefs in 5 star restaurants how to cook New Zealand venison. During my time working with the New Zealand deer industry the #1 observation from people in New Zealand has been, ‘why can’t we buy venison in New Zealand?’

Well – we can. Convenient packs of farm-raised venison medallions, dice, stir-fry and mince are available in good supermarkets throughout New Zealand, and special occasion cuts like shortloins and frenched racks are easy to get from specialist butchers and on-line.

When we’re teaching chefs how to handle New Zealand farm-raised venison the main point we reinforce is to keep it rare to medium rare, and let it rest after cooking. Farm-raised venison is so easy to cook and has such a delicious flavour, there is no need to marinate or tenderize, but it is easy to over-cook too because it is so low in fat.

I’m delighted to introduce a selection of recipes prepared by members of the New Zealand Guild of Food Writers showing how farm-raised venison can turn every meal into a special occasion.

It’s so easy to cook Farm-raised venison requires virtually no preparation. Take the meat from the packet, sprinkle with a little pepper, cook to medium rare – serve and enjoy – no fuss and no waste.

Available in a range of cuts to suit any meal occasion, tender farm raised venison is available from a wide variety of supermarkets and butchers throughout New Zealand.

ON T V E NL EI S S S FA

HAS EN CH ICK THAN

Nutritional comparison (100g contains) Protein (g)

Total fat (g)

Iron (mg)

Zinc (mg)

Saturated fat (g)

Skinless chicken breast

22.30

2.13

0.55

0.86

0.71

Pork loin steak

20.90

2.32

1.70

2.70

0.90

Beef scotch fillet

22.50

8.29

2.00

5.80

3.03

Lamb loin chop – trimmed

20.70

6.77

1.70

3.90

2.94

Venison leg medallion

23.50

1.53

4.10

3.60

0.65

SOURCE: McLaughlin J & Mishra S. Nutritional content of retail venison meat cuts.

The New Zealand Institute for Crop and Food Research Ltd, November 2006. Unpublished data.

Bon Appétit!

Graham Brown Ambassador Chef

1

Southwestern Venison Chilli Stew with Cumin and Coriander

Venison Stir Fry PIP DUNCAN

SERVES UP TO

SARAH HEDGER

SERVES UP TO

3

Ingredients 250g venison stir fry 2 tbsp oil 1 clove garlic, crushed 1 tsp finely chopped ginger 1 onion, sliced ½ red capsicum, deseeded and sliced ½ orange capsicum, deseeded and sliced 2 cups broccoli florets 1 courgette, sliced ¼ cup water 1 tbsp oil 1 tsp finely chopped ginger

A fab vegetable stir fry using farm-raised venison.

Method Heat the oil in a wok until steaming hot.

Add garlic and ginger and stir fry for 1 minute.

Add onion, red and orange capsicum, broccoli and courgette. Stir fry for 1 minute. Add water, cover and leave to steam for 2 minutes. Remove from wok and keep warm. Heat second measure of oil in the wok with the ginger and spring onions. Add venison and stir fry for 2 minutes. Add salt, soy sauce, sugar and water.

Cover and cook for 2 minutes. Spoon vegetables onto serving tray and arrange meat on top.

6

Ingredients

Method

500g venison mince

In a large soup pot, heat olive oil on medium high heat and after a few seconds, add venison. Refrain from stirring for about 30 seconds while meat sizzles and browns. Add cumin, salt, white pepper, and chilli powder. Stir and cook for 5 minutes until browned.

2 tbsp olive oil 3 tsp dried cumin 1 tsp sea salt ½ tsp ground white pepper 1 tbsp chili powder 1 jalapeno chili, finely minced 1 yellow onion, chopped into ½ cm pieces 2 carrots, finely chopped into ½ cm pieces 2-3 garlic cloves, minced 1 red capsicum, chopped into ½ cm pieces

3 spring onions, finely sliced

1 can crushed tomatoes

½ tsp salt

3 cans beans (can be some combination of kidney, black, or lima), rinsed and drained

1 tbsp soy sauce 1 tsp sugar 2 tbsp water Serves 2-3

Add onion, carrots, garlic, red capsicum and give a good stir. Cook for another 5 minutes until veggies are softened. Add crushed tomatoes as well as one can of water (just rinse out tomato can with water and add to pot), beans, sugar, half the coriander, and the chipotle pepper if using.

Bring to boil and reduce heat, cover, and simmer for an hour. Remove from heat, stir in remaining coriander, and adjust seasonings.

2 tbsp brown sugar or honey 1 bunch coriander, rinsed and finely chopped 1 canned chipotle chili pepper, mashed (optional) Serves 4-6 depending on hunger levels

3

Bitter Chocolate Venison Pie with Potato and Celeriac Topping MARGARET BROOKER

SERVES

6

Ingredients

Method

Venison 1kg diced venison

Venison Mix the venison with all the marinade ingredients and marinate in a cool place for several hours. Drain, reserving the marinade. Brown the venison all over in a hot pan, set to one side. Sprinkle the flour into the pan and brown briefly, then stir in the reserved marinade.

Add wine and bring to a simmer. Return meat to the pan, cover and cook at very low heat until the meat is tender and the sauce reduced. Season to taste with salt and pepper.

2 tbsp vegetable oil 1 tbsp flour 300 ml robust red wine Salt Freshly ground black pepper Marinade 1 onion, diced 2 cloves garlic, crushed 4 sage leaves, chopped Sprig rosemary, chopped 3 cloves 4 juniper berries, crushed 2 tbsp red wine vinegar 2 tbsp olive oil 4 tbsp robust red wine Freshly ground black pepper Pastry 175g plain flour 30g cocoa powder Âź tsp salt 125g butter 1 large egg yolk 1 tbsp very cold water Topping 2 large potatoes (about 800g) 2 medium celeriac (about 650g) 225ml whole milk (approx) 50g butter Salt Freshly ground black pepper

Pastry Sift the flour, salt and cocoa together into a bowl.

Cut, then rub the butter into the flour mixture until it looks crumbly. Beat the egg yolk and water together in a small bowl, and stir into the mixture until it clumps together. Form the pastry into a disc, wrap in cling film and refrigerate for 30 minutes. Roll out into a circle on a lightly floured surface and line a 26cm pie dish. Cover the pastry with crumpled greaseproof paper and top with blind baking beans or rice. Chill for 30 minutes.

Topping Peel, dice and boil the potato and celeriac in salted water until tender. Drain well. Mash potato and celeriac.

Add warmed milk and stir to reach a spreadable consistency. Stir in the butter. Season to taste with salt pepper and nutmeg.

Pie Preheat the oven to 180ÂşC. Bake the pastry case for 10 minutes, then remove the greaseproof paper and blind baking beans/rice and bake for a further 5 minutes. Spoon the venison and sauce into the pastry case. Cover the venison with the potato and celeriac mash. Heat until well warmed through and serve.

Freshly grated nutmeg See other recipes at nzvenison.com 5

Couscous Kebabs Alan Titchall

SERVES

4

Ingredients

Method

The Kebab 400g packet of farm-raised venison medallions, cut across the grain into large, bite-size chunks and neatly skewered

Salad Cucumber ribbons – 1 telegraph cucumber cut lengthways into long thin strips with a vegetable peeler.

Place in a bowl of ice water for an hour or so, to get them to curl (optional). Combine with other salad ingredients.

Spiced Couscous Crust 1 small packet of couscous Chicken stock 1 tbsp of Moroccan spice ½ cup of currants (optional) 2 egg yolks 50ml of milk Plain flour Salad 1 telegraph cucumber Handful cherry tomatoes Handful black olives 100g feta cheese cut into chunks Handful oven dry-roasted pine-nuts Bunch fresh mint coarsely chopped Dressing Juice and zest of 1 lemon 1 finely chopped garlic clove ½ cup of olive oil Yoghurt dip Medium-size container thick, unsweetened, Greek-style yoghurt Zest of 1 lemon See other recipes at nzvenison.com

Dressing Juice and zest of 1 lemon, 1 finely chopped garlic clove, and ½ cup of olive oil – mix thoroughly and season to taste.

Yoghurt dip Medium-size container of thick, unsweetened, Greek-style yoghurt – mix in zest of 1 lemon.

Flouring, egg wash and cold couscous mixture Cook a small packet of couscous – instead of water you can use chicken stock for added flavour. Mix in 1 tbsp of Moroccan spice seasoning to the cooled, cooked couscous. Add ½ cup of currants (optional). Beat 2 egg yolks with 50ml of milk. Sprinkle a thick layer of plain flour on a flat plate. When ready to cook, roll venison skewers in the flour, then the beaten egg wash and then push into couscous mixture to make sure it sticks.

Cooking crusted skewers If you have one, use a deep-fat fryer on chip heat (190), or shallow-fry the skewers – they can be easily over-cooked so watch it. The idea is to brown the couscous coating while keeping the venison medium rare. It is very easy to overcook lean venison, which is an absolute no-no!

To Serve Douse salad with dressing when ready to serve, lay skewers atop and present yogurt in a bowl as a condiment.

7

Farm-raised Venison Medallions with Honey Garlic Sauce Ruth Pretty

SERVES

4

Ingredients

Method

Venison 400g farm-raised venison medallions

Venison Preheat oven to 200ºC. Rub venison medallions very lightly with oil and sprinkle with pepper. Place a low-sided baking tray into preheated oven for 3 minutes till hot. Working quickly remove tray from oven and place venison onto tray.

Place tray into preheated oven, preferably near top of oven, and roast for 4 -5 minutes or till venison is medium rare. Push the tip of thumb into meat and it should feel firm and resisting but soft in the inside. If blood is beginning to come out then the venison is cooked to medium. Remove from oven and to rest venison cover tray with heavy tea towel and place away from heat. Pour any meat juices in tray into sauce.

15mls olive oil ¼ tsp freshly ground black pepper 2 spring onions (mainly white part, finely sliced on angle) Honey Garlic Sauce (makes 200mls) 50g manuka honey 60mls Shao Hsing rice wine 3 cloves garlic (finely chopped) 50mls light soy sauce Stir-Fried Shitake Mushrooms 45ml corn oil 2 tbsp finely chopped peeled fresh ginger 250g small fresh shitake mushrooms 60 ml chicken stock liquid

Stir-Fried Shitake Mushrooms Place oil into wok set over a low heat and when oil is hot add ginger and cook for 10 seconds. Add mushrooms and cook for a 1 minute or till they are just beginning to soften. Add chicken stock, rice wine and soy sauce. Increase heat and cook for 3-4 minutes till liquid has reduced to one quarter and mushrooms are firm but tender. Remove from heat and stir in sesame oil and salt.

60ml Shao Hsing rice wine 1 tsp light soy sauce 20mls sesame oil ½ tsp flaky sea salt Stir-Fried Spinach with Garlic 15ml (1 tbsp) corn oil 400g spinach leaves (washed) ½ tsp salt 1 tsp sugar 2 tsp finely chopped garlic See other recipes at nzvenison.com

Honey Garlic Sauce In a small pot set over a low heat place honey, wine, garlic and soy sauce and over a low heat stir till honey is dissolved. Bring to the boil. Reduce to simmer and serve.

Stir-Fried Spinach with Garlic Place a wok or frypan over a medium heat. Add oil and once hot add spinach and salt. Stir-fry for 1 minute or till leaves are thoroughly coated with oil. Continue to stir-fry till spinach has wilted to approximately one-third of its original size. Add sugar and garlic and continue stir-frying for approximately 1 minute or till garlic has softened.

Drain off liquids and serve hot or warm.

To Serve Slice venison and arrange with mushrooms onto warmed dinner plates or a platter, drizzle with Honey Garlic Sauce and accompany with spinach.

Sprinkle with spring onions.

9

Glazed Orange & Ginger Venison Meatballs Maria Middlestead

SERVES UP TO

5

Ingredients Meatballs 500g ground venison ½ cup dry gluten-free breadcrumbs 1 large free range egg ¼ cup candied ginger, chopped 2 spring onions, chopped 2 cloves garlic, chopped Coarsely grated peel of one large orange 1 tsp sea salt 2 tsp extra virgin olive oil Glaze 100ml orange juice (from 1 – 1½ oranges) ¼ cup orange marmalade, such as St Dalfour (no wheat or artificial additives) 2 tbsp naturally brewed soy sauce, such as Ceres tamari (no wheat or artificial additives) 1 tsp maize cornflour Serves 4-5 See other recipes at nzvenison.com

This dish is easy and popular for a family dinner or elegant enough for entertaining. Serve with rice and salad, or mixed steamed greens and a pumpkin mash.

Method Combine 2 tsp of the chopped spring onion and 1 tsp of the grated orange peel. Combine, cover and reserve as a garnish.

In a bowl combine the venison, breadcrumbs, egg, onion, garlic, ginger, peel and salt. Or this can be done briefly in a food processor just until mixed – individual colours and textures should remain.

Using a tablespoon at a time, form mixture into about 32 three centimeter balls. These can be cooked immediately or chilled until ready. Place oil in an electric or large cast iron frypan. Fry the balls over low-medium heat about 5 minutes on each side until lightly browned.

Meanwhile prepare the glaze. Combine the juice, marmalade and soy sauce. Just before cooking, use a fork to beat in the cornflour until smooth. Add the mixture to the meatballs and stir to coat thoroughly. Cook about 7 minutes until thick and glossy. Serve immediately.

Sprinkle with reserved garnish.

11

Glazed Venison Medallions with Shaved Fennel, Radish and Pasta Salad Dressed with Mint and Pink Peppercorns Lauraine Jacobs

SERVES

2

Ingredients 4-6 venison medallions Salt, pepper and freshly picked thyme leaves

The salad in this recipe appears in “The New Zealand Vegetable Cook Book� and is superb with the venison.

2 tbsp Village Press extra virgin olive oil

Method

1 tbsp butter

Pre-heat the oven to 200°C. Season the venison medallions with salt and pepper and the thyme leaves.

Heat a frying pan and when hot add the oil and butter and allow to heat for 30 seconds. Add the venison medallions and sear quickly to brown on both sides.

Remove and place in a small oven dish. Roast for 4-5 minutes immediately before serving.

250ml Essential Cuisine Classic Beef Jus 1 cup of freshly picked mint leaves 2 tbsp Mustardmakers Dijon-style mustard 8 tbsp Village Press extra virgin olive oil Salt and freshly ground black pepper 1 cup small pasta shapes (cavatelli, little bows or similar) 2 med-large fennel bulbs 6 radishes 1 large avocado, chopped into chunks 2 tsp pink peppercorns 2 limes, juice and zest See other recipes at nzvenison.com

Deglaze the frying pan with the beef jus while the venison is roasting and simmer for 2-3 minutes.

Meanwhile, to make the salad, place the pasta shapes in a large pan of well salted water and simmer until tender, but still al dente. Drain well and toss with 2 tablespoons olive oil so the pasta does not stick together. Allow to cool.

Slice the fennel and radishes with a mandolin so they are paper thin. Pick the remaining mint leaves from their stalks and place in a serving bowl with the sliced radish and fennel, the avocado and the cooked pasta. Make a dressing by mixing the pink peppercorns, lime juice and zest, the remaining olive oil, and salt and pepper and toss this over the salad, folding carefully.

To serve, remove the venison from the oven and place on a warmed but not heated plate. Pour the jus over each medallion and add a generous serving of the salad.

13

Venison & Rice Stick Noodle Salad Jan Bilton

SERVES UP TO

6

Ingredients Venison 2 tbsp brown sugar 2 tbsp Asian fish sauce 2 tbsp grated root ginger 2 tbsp soy sauce 2 garlic cloves, crushed 400g farmed venison grilling steak e.g. medallions, Denver leg Dressing ½ cup fresh lime juice 6 tbsp water 6 tbsp sugar 6 tbsp Asian fish sauce 1-2 tsp diced chilli 4 shallots, diced Salad 150g dried, 5mm wide, rice stick noodles 4-5 cups mixed baby salad greens 1 cup fresh mint leaves, sliced Serves 4 as a light meal or 6 as a starter.

See other recipes at nzvenison.com

The combination of lean venison, rice noodles (for carbohydrate), seasonings and salad greens, makes a well-balanced, low-fat, palate-stimulating start to dinner or a light meal.

Method Combine the brown sugar, fish sauce, ginger, soy sauce and garlic. Mix well. Place the venison in a plastic bag.

Add the marinade and move the meat around so it is well coated. Refrigerate for 4 hours.

Meanwhile, combine the dressing ingredients, stirring until the sugar is dissolved.

Break the noodles into smaller lengths. Cook in a large saucepan of boiling, salted water until tender, about 7 minutes. Drain, rinse under cold water and pat dry.

Toss in a bowl with a little of the dressing.

Remove the meat from the marinade, pat dry and return to room temperature. Grill or pan-fry for about 3-4 minutes each side. Transfer the meat to a cutting board. Cover and rest for about 15 minutes.

Combine the salad greens and mint in a large bowl.

Toss the salad in enough dressing to coat.

Pile the noodles in the centre of four or six serving plates.

Mound the greens on top of the noodles. Thinly slice the venison and arrange on the greens. Drizzle with a little dressing and serve the remaining in a jug.

15

Venison Medallions with Gin and Plum Sauce and Sauteed Beetroot Margaret Brooker

SERVES UP TO

4

Ingredients 6-8 venison medallions (at room temperature) 1 tbsp vegetable oil 20g butter Black pepper Salt Sauce 4 tbsp gin ½ cup chicken stock 3 tsp plum jelly Beetroot 2 medium-sized beetroot 20g butter 3 tbsp verjuice Freshly ground black pepper Salt Serves 3-4 See other recipes at nzvenison.com

This recipe ticks all the boxes – It is quick to prepare, looks great, tastes delicious and is a healthy combination. The earthiness of the beetroot complements the rich gameyness of the venison, while the gin and plum add depth.

Method Peel and coarsely grate the beetroot. (Wear gloves to prevent your hands from staining). Melt butter in a pan and turn the beetroot in the butter. Add verjuice, cover and cook for about 8 minutes. The beetroot will soften but retain its shape. Season with salt and pepper Heat the oil in a pan. Add butter. When butter is sizzling season venison medallions with salt and pepper and cook for 2 minutes per side (depending upon thickness) at a high heat. The medallions should be rare to medium-rare.

Remove to a plate to rest. Drain off any excess fat in the pan. Add the gin to the hot pan and stir scraping off the venison residue. Add the stock and jelly and simmer until thickened. Season with salt and pepper.

Serve venison medallions with the sauce ladled over them and the beetroot to the side. Add a vibrant green vegetable for contrast.

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