The Wild Man

Rauku­mara red veni­son with smoked beet­root, ap­ple, parsnip and horse­rad­ish foam.

Element - - Cover Story -


4 x 100g pieces of veni­son loin Ju­niper berries Thyme Gar­lic Salt & pep­per Trim the veni­son of all fat and sinew, cold smoke 40 min­utes in a smoker with manuka wood chips then mari­nade with the rest of the ingredients for min­i­mum of three hours. Char grill the veni­son for 4/5 min­utes un­til rare in­side and al­low to rest for 2 min­utes be­fore carv­ing.

But­tered cab­bage

1/2 savoy cab­bage 50g but­ter Finely slice the green leafs of the cab­bage and gen­tly cook with the but­ter for a few min­uets un­til soft, add a spoon­ful of water to cre­ate an emul­sion to glaze the cab­bage and make it less greasy. Sea­son with salt and keep warm.

Smoked beet­roots

500g beet­root 1000ml water Thyme Pep­per­corns 50ml rasp­berry vine­gar 50ml red wine Bay leaf Boil beet­roots in the water un­til ten­der and aro­matic then cold smoke for 20 min­utes and al­low to cool. Blitz the beet­root with a lit­tle cook­ing liq­uid and a knob of but­ter un­til smooth.

Horse­rad­ish foam

500ml milk 2 tbls Mandy’s Horse­rad­ish Le­mon Salt Heat the milk then dis­solve the horse­rad­ish into it and al­low to in­fuse for 20 min­utes, strain and sea­son with salt and le­mon. When you are ready to plate the dish all you have to do is gen­tly heat and buzz the sauce with a stick blender and get it nice and frothy.


Smoked beet­root chunks Baby mi­cro herbs Ap­ple juli­enne Thyme and black­berry in­fused jus Olive oil Parsnip crisps Spoon one pile of smoked beet­root puree on the plate fol­lowed by a pile of but­tered cab­bage, slice the veni­son in half and place one piece on each pile. Ar­range the beet­root chucks, ap­ple and mi­cro herbs around the plate, then sauce over and around the veni­son with the jus and a lit­tle horse­rad­ish foam, lastly driz­zle with a good olive oil and place a few parsnip crisps on the dish. En­joy.

Pho­tos: Ted Baghurst El­e­ment mag­a­zine has a meal for two at The Food­store to give away. Visit el­e­ment­, sign up to re­ceive the weekly news­let­ter and en­ter the draw.

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