VENI­SON STEW WITH HORO­PITO LEAVES

NZ Lifestyle Block - - DIY Food - Horo­pito.

HORO­PITO LEAVES (from the na­tive tree Pseu­dow­in­tera col­orata) add a rich, wild, pep­pery flavour that com­ple­ments wild game beau­ti­fully, but you can sub­sti­tute it with chilli pow­der if you haven’t been out for­ag­ing lately. This dish works bril­liantly in a slow cooker, and es­pe­cially well tucked away on the back of a coal range on a cold win­ter’s day. It makes enough to feed a bunch of big men. 2 tsp dried oregano 2kg veni­son, cubed into chunks 10-12 mush­rooms, halved 3-4 large pota­toes washed and cubed 2 large car­rots, sliced into 1cm rounds ■ 5 horo­pito leaves or ½-1 tsp chilli pow­der 1 heaped tbsp dried mus­tard pow­der 3 tbsp white vine­gar 1 can chopped toma­toes In a large pot, fry the onion, leek, gar­lic, thyme and oregano in olive oil un­til ten­der. Add the veni­son and toss un­til well browned. Add the rest of the in­gre­di­ents, plus enough wa­ter to make sure the meat and veges are just cov­ered. Bring to the boil. Sim­mer for an hour or two with the lid on, stir­ring of­ten to pre­vent it stick­ing. If it’s too runny, thicken with corn-flour. Serve with rice, pota­toes or pasta. If you want this to be a ‘one-pot-won­der’ (as it’s known in our house), throw in a cup of pearl bar­ley or rice half an hour be­fore serv­ing.

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