TAKE YOUR TIME

When cooking for a crowd, my mantra is “simple and impressive”. That is, I try and make the most impressive meal I can with the least amount of effort required. Sure, there are times when I’ll be happy to spend all day in the kitchen, but often keeping things simple makes it more enjoyable. Likewise, if it’s a family you’re cooking for, keeping things super simple with the slow cooker makes life a little bit easier during these winter months.

Slow cooking is incredibly popular at this time of year, and really, what’s not to like. The effort is minimal and the results are delicious. Venison benefits from slow cooking, and this recipe makes a good basis for a pie if you’re that way inclined. Although to get dinner on the table quickly, just mashing some potatoes or kumara and adding a salad does just that. With the pork, it’s got a good kick to it with the spices, so goes well as part of a Mexican feast — soft tacos, tangy yoghurt, fresh limes, some coriander, and a simple slaw, makes for a fun, healthy and tasty winter meal. It’s also good in slider buns for a substantial canape if you’re entertaining. Add a bit of mayo and some slaw and you’re done. Simple and impressive.

SLOW COOKER BRAISED VENISON

800g venison, shoulder or leg, cut into large cubes (or buy diced venison)

4 Tbsp plain flour

Plenty of salt and black pepper 1 Tbsp butter and a little oil2 carrots, roughly chopped 2 onions, roughly chopped 2 celery sticks, roughly chopped 1 garlic clove, crushed

3 Tbsp guava jelly

400ml red wine

400ml beef stock

2 bay leaves

2 sprigs thyme

2 sprigs sage Dust the venison in flour and plenty of salt and pepper. Cook in butter and oil in a frying pan, until just brown. Add to the slow cooker, with all other ingredients.

Turn the slow cooker to low, and leave overnight, or just cook during the day for 6-8 hours.

Shred the meat with two forks, in the liquid, and serve with mash and salad greens. You can also use the meat to make pot pies — place the meat and some liquid into ramekins, cover with a dollop of mash, add a lid of pastry and cook in the oven until it’s golden.