Winter Wonders

Silver Fern Farms has the perfect cut of grass-fed red meat for warming winter meals, from a braised dish cooked low and slow until tender to a lean, juicy medium-rare roast.

Sweet & Sour Braised Venison

Serves 4 1 pack Silver Fern Farms Venison Diced

3 tbsp vegetable oil

2 red onions, halved and thinly sliced

2-3 garlic cloves, finely chopped

4cm piece ginger, peeled and finely sliced 3 large red chillies, deseeded and finely sliced 1 tsp five-spice powder

4 vine-ripened tomatoes, peeled and coarsely

chopped

3 tbsp tamarind purée, mixed with ⅓ cup water 2 tbsp brown sugar

1½ cups beef stock

1 bunch rhubarb, chopped into 5cm lengths 2-3 tbsp soy sauce

1 tbsp balsamic vinegar

FIVE-SPICE & SESAME BRUSSELS SPROUTS

500g brussels sprouts, outer leaves removed 2 tsp sesame oil

2 tsp vegetable oil

½ tsp five-spice powder

1 tbsp white sesame seeds, toasted

Preheat the oven to 160°C (140°C fan forced). Remove the Silver Fern Farms Venison Diced from the pack and rest for 10 minutes at room temperature. Rub with 1 tablespoon of the oil and season with salt and black pepper.

Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. Sear the venison on all sides, then place into a Le Creuset Cast Iron Casserole with any cooking juices.

Add the remaining oil to the pan and cook the onion, garlic, ginger and chilli until the onion is softened. Add the five-spice, tomatoes, tamarind purée and sugar and stir to combine. Add to the casserole pot with the stock, then cover with the lid and place in the oven for 1½ hours.

Add the rhubarb to the dish and mix well. Cover, then return to the oven and cook for a further 30 minutes to 1 hour, until the venison is tender and the rhubarb has softened.

For the brussels sprouts, halve the sprouts and place in a saucepan of boiling water. Blanch for 2 minutes, then drain.

Heat the oils in a frying pan over medium heat. Add the brussels sprouts, five-spice and sesame seeds and stir to coat. Season with salt and pepper. Stir-fry for 4-5 minutes until the brussels sprouts are lightly browned.

Remove venison from the oven and season with soy sauce and balsamic vinegar. Serve with five-spice and sesame brussels sprouts.

SLOW COOKER METHOD

Cook for 3-4 hours on High or 6-7 hours on Low, or until the meat is tender. Add the rhubarb after 2-3 hours (High) or 5-6 hours (Low) and continue cooking for a further hour, or until it is tender.