Venison recipes tempt taste buds WIN
Silver Fern Farms meat has a consistently delicious, distinctive flavour— themark of red meat as it naturally should be. It’s leaner, morefinely textured and nutritionally better for you. Comparedto being grain-fed, Silver Fern Farms’ grass-fed meat is lower in saturated fat, and higher in vitaminsaand E, conjugated linoleic acid and omega-3 fatty acids.
Oneofnewzealand’s most wellknownand loved chefs, Peter Gordon, has put together two recipes for us to try with Silver Fern Farms venison. Wealso have a Silver Fern Farms giveaway.
VENISONSTEAK, THAI STYLEAPPLESALAD, YOGHURTANDPEANUTS
Beverage match— a beer is good with this, andmycurrent favourite is Citizen Beer’s Pilsener. Serves 2-3
Ingredients
■ 1x400gpacket venison minute steaks, atroomtemperature, pat dry with paper
■ 1 tsp vegetable oil— use sesame, olive or sunflower
■ 1⁄ red onion, peeledandthinly
2
sliced lengthways
■ 1 juicy lime or smalllemon— finely grate 1⁄ tsp zest, andjuice
2
it
■ 1 tsp gratedpalmsugar, or use brownsugar orhoney
■ 1⁄ red chilli, thinly sliced (more
2
or less to taste)
■ 1 smallthumbsized piece of ginger, choppedor grated to give you1heapedteaspoon
■1 1⁄ tsp fish sauce or soy sauce
2
■ 1 crisp apple, cut intomatch sticks
■ 10 mint leaves, shredded
■ 6stalks coriander, pick the leaves offandcut the stalks1cm long
■ 1xmini cos lettuce, cut lengthways into 6-8wedges
■ 1⁄ punnet cherry tomatoes,
4
sliced
■ 1⁄4cupcoconut yoghurt or plain Greek style yoghurt
■ 1⁄4cup toasted peanuts, roughly chopped
Method
Brush the venison on both sides with the oil and leave for 5minutes. Rub the sliced onion with 1⁄ tsp salt for
2
15 seconds— then rinse the salt off and drain.
Mix the lime zest and juice and palm sugar in with the onion and leave a fewminutes.
Addthe chilli, ginger, fish sauce, apple, mint and coriander stalks and toss together.
Place a pan on high heat. Whenthe pan is nice and hot, place the steaks in, not overlapping and cook until coloured— around 40seconds. Turn themover and cook another 15 seconds— 1 minute in total is all they need. Removeto a clean plate to rest.
Toss the lettuce and tomatoes and divide amongst your plates and dollop the yoghurt on.
Slice the venison into strips, sprinkle with a little salt and lay over the lettuce. Finish with the apple salad, peanuts and coriander leaves.
VENISONCUTLETS, KUMARAMUSTARDMASH, GRILLEDASPARAGUS, CREAMYMUSHROOMS ANDPEAS
Beverage match— a not too oaky chardonnay will pair with this. Venison is great with low tannin red wines, but the buttery creaminess of the garnish will pair well with a chardonnay. Serves 2 as amain course.
Ingredients
■ 1x300gpacket venison cutlets (2 cutlets), atroomtemperature, pat drywith paper
■ 1 tsp vegetable oil
■ 6-8 asparagus
■ 400gkumara, skin scrubbed, thickly sliced
■ 2 tsp mustard— English mustard, grain mustard or Dijon mustard to taste
■ 70gbutter atroomtemperature
■ 1⁄ red onion, diced
2
■ 2-3 portabellamushrooms, halved lengthwaysandsliced
■ 60mlcream
■ 2 tsp soy sauce
■ 1⁄2cup frozen peas, defrosted
■ Asmall handful flat parsley, shredded
Method
Brush the venison cutlets on both sides with the oil and season generously with salt and pepper. Place a pan onmediumheat. When it’s nice and hot place the cutlets in and cook for 2-3 minutes untilnicely browned. Turn them over and cook until done to your liking— for mediumrare another 1-2 minutes. Removeto a clean plate to rest for at least 10 minutes— youmaywant to place in an oven set to 50Cto keep warm. Inthe samepan, cook the asparagus until coloured, around 1-2 minutes. While the venison is cooking, boil or steam the kumara till done, then drain andmash with the mustard and 2⁄ the butter— check for
3 seasoning andkeep warm.
While all of this is happening, saute´ the onion in the remaining butter to soften, then add themushroomsand cook for aminute. Stir in the cream and soy sauce and bring to the boil, then reduce heat and leave to simmer until everything is almost ready. Add the peas and parsley to the mushroomsandwarmthrough. To serve, place themash and asparagus on the plate, sit the cutlet on then spoon over the mushroomsandpea.
Wehave four Silver Fern Farms venison packs (with 1x venison cutlets and 1x venison minute steaks each) to give away. Send yournameand contact details to competitions@nzme, with Silver Fern Farms in the subject line, by December 10.