THE TASTE OF SUMMER
Venison with spiced summer fruit salad VENISON Serves 4
1 x 600g New Zealand venison roast, or venison medallions
Dash of olive oil.
For the roast: Preheat oven to 180C.
Remove venison from fridge 30-35 minutes prior to cooking, allowing it to reach room temperature. Pat dry with a paper towel, season with salt and pepper then seal in a hot pan on all sides (use a dash of olive oil in the pan).
Place on a baking dish in the pre-heated oven and cook for 8 minutes, turn and cook for further 8 minutes.
Remove from oven, cover with tin foil to keep the heat, place on a chopping board and leave to rest for 10 minutes.
For the medallions: Remove venison medallions from the fridge 30 minutes prior to cooking, allowing them to reach room temperature, Season with salt and pepper, pan fry or place on the grill, turning the meat evenly and often, cooking for approx, 4 minutes
You can also cook both meats easily on the barbecue, just take care to serve the venison rare-medium and not overcook, as it will lose its tenderness.
Once rested, remove from tin foil and slice in ¼ cm slices. Place on a big serving platter, place the salad mix on top, sprinkle with pistachios / nuts and serve (see Spiced Summer Fruit Salad recipe below).
Serve with crunchy garlic bread and unsweetened yoghurt if desired.
SPICED SUMMER FRUIT SALAD Serves 4
This spiced summer fruit salad works amazingly well, with the flavour and succulent venison, then the spicy salad, with bites of fruity sweetness and texture. It’s a winner.
40ml oil
1 tsp chilli powder
20g ground turmeric
10g ground coriander
½ tsp coarse cracked pepper 1 Tbsp cumin seeds
25g sugar
1 tsp flaky sea salt
20g garlic, minced 300 ml apple juice or coconut water 500g summer fruits (any kind of berries you have to hand — think cherries, grapes, chopped apple, chopped plums)
Juice of one lime
40g salted / roasted pistachios (any nuts
will work)
150g basil / rocket / salad leaves / (a mix
of all, or one type)
Heat the oil in a pot, add chilli, turmeric, coriander, pepper, cumin and fry for 20 seconds, add in the sugar, salt and garlic. Continue to fry till fragrant (about 2 minutes) stirring with a wooden spoon.
Add the apple juice or coconut water and reduce by half or until it thickens. Leave this liquid to cool slightly, stir in the fruits, then toss with the lime juice and nuts.
Just before serving, add basil, salad leaves and mix with fruits.
For another option using vegetables such as carrots and kumara, use exactly the same recipe and ingredients (minus the fruit) and fold through pre-blanched vegetables, adding a little goats cheese or feta.