The Wild Man
Raukumara red venison with smoked beetroot, apple, parsnip and horseradish foam.
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.
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.
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.
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 elementmagazine.co.nz, sign up to receive the weekly newsletter and enter the draw.