Neat Meats re­stores the art of butch­ery

Central Otago Mirror - - FEATURES -

Neat Meats is a name that is syn­ony­mous with qual­ity and the butch­ery used by many top restau­rants in­clud­ing two of my favourites in Queen­stown, Botswana Butch­ery and Madam Woo.

As ev­ery­day con­sumers, we are now for­tu­nate to have their latest premises here in the south, re­cently open­ing at ‘The Land­ing’ in Re­mark­ables Park, Frank­ton.

With hang­ing car­cass in the win­dow, they age their meat to en­sure they only of­fer the best of the best to their clients. They have taken the art of butch­ery back to how it should be, where we can once again as­so­ciate the meat on our plate to the an­i­mal it be­longed.

The Erik­son broth­ers, farm­ers from Gis­borne, started this com­pany nearly 15 years ago. Eldest brother Si­mon, back from his OE (where I met him when I was liv­ing in the Cay­man Is­lands many moons ago), saw the po­ten­tial in pro­vid­ing qual­ity meat to Auck­land’s top restau­rants.

I am­like a kid in a candy store when I go into Neat Meats. The se­lec­tion is breath­tak­ing. Don’t get me wrong, the lo­cal su­per­mar­kets and es­tab­lished butcheries of Queen­stown are fan­tas­tic and of­fer a di­verse range of ex­cel­lent qual­ity pro­duce. How­ever, it is def­i­nitely worth mak­ing the trip from the su­per­mar­ket over the road and check­ing out the great prices and fault­less qual­ity. While you are there, make sure you pop in to the new Asian Food Mar­ket next door. As al­ways, it’s im­por­tant to sup­port these new ar­ti­san places.

The recipe be­low, us­ing some of Neat Meats’ mouth­wa­ter­ing veni­son, is sim­ple, yet you can pull it off as a de­lec­ta­ble lit­tle num­ber at a din­ner party.

Veni­son has a more gamey rich taste than beef, is lower in fat and slightly higher in iron and other min­er­als and vi­ta­mins, which can make it a good choice.

Veni­son leg steaks In­gre­di­ents

4 veni­son Den­ver leg steaks (about 150g to 200g each) 2 parsnips peeled Veg­etable oil

Red Wine Jus

2 chopped shal­lots

cup port (if you have none re­place with red wine)

cup red wine 1 sprig rose­mary 1 bay leaf 2 cups good beef stock Salt to taste 2 ta­ble­spoons but­ter

Method

1. Re­move veni­son from the fridge at least 20 mins be­fore cook­ing. Sea­son with pep­per, then sea salt just be­fore cook­ing. 2. Pan­fry the shal­lots for the jus un­til slightly caramelized/browned. Pour in wine, port and herbs and sim­mer un­til re­duced by half. Next pour in the stock and re­duce again by half. 3. Mean­while, if you have grater that can julienne, use this to julienne your parsnip. If not, use your peeler, peel strips off the parsnip, then slice into thin strips ap­prox­i­mately 3-4mm wide. 4. Take a fry pan and cover the bot­tom with oil. Heat to a high heat and fry the parsnip in small batches un­til golden brown. Drain on pa­per tow­els and set aside. 5. To cook the veni­son, heat a pan to medium high heat. Veni­son is best served medium rare to rare. Ap­prox­i­mate cook­ing time for rare is 1 min each side per cm thick­ness. These steaks tend to be around 1.5 cm thick so about 1.5-2 mins each side should cook it per­fectly. Once cooked set aside to rest for at least 5 mins. 6. Strain the re­duced jus through a sieve, bring back to the boil. Re­move from the heat and mix in the but­ter just be­fore serv­ing, sea­son to taste. 7. Serve im­me­di­ately with your choice of veg­eta­bles. Here I have used fon­dant pota­toes and as­para­gus wrapped in pro­sciutto. Place the parsnip crisps on top of the veni­son and ei­ther serve the jus in a jug or pour over the meat. Serve 4

Neat Meat Veni­son Den­ver Leg Steaks with Red Wine Jus.

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