Ethan Flack
Tasty Southern Treats
In Southland, there can often be an abundance of venison – both wild and farm-raised. In the middle of winter, I crave a hearty, slow-cooked meal that warms me right up.
Not a lot can beat this wee gem and I love the memories it brings back.
In Southland, there can often be an abundance of venison, and I grew up having venison on the BBQ in summer and sausages throughout the year.
Venison shanks were then and are still often completely overlooked as a cut to use for a meal, but they are super tasty.
I’ve chosen to highlight the venison shank in this recipe as it is a lean, slowcook meat that retains a lot of flavour and a shank has so much protein on it.
For a local supplier option: Callum and his team at Fare Game produce venison shanks ready to go and can deliver to your door through their online ordering system. Shot in Fiordland, their venison can be traced through transport and processing which shows the care, attention and respect given to each animal.
Alongside Fare Game, I have also included other locally based products in this recipe.
Robbies – envisioned by Josie and Gus and based in Gore – make a range of household preserves and pickles. They use organic, heritage or heirloom produce sourced from South Island suppliers and do not include anything artificial in their products.
Their award-winning black garlic sauce has me hooked, and combining the earthiness of the sauce with the wild venison makes a great match.
Evansdale Cheese are up the road just north of Dunedin and are another great southern producer I like to use.
They have been producing cheese now for more than 40 years and are recognised as one of the first small artisan cheese producers still showcasing their passion for the craft in New Zealand.
Evansdale Cheese recognises that cheeses thrive on care and consideration, and their artisan cheesemakers mature their cheeses so that you can enjoy them at their best.
They also offer an online ordering service. I’ve chosen the Mt Watkin Garlic. Its garlicky depth balances well in the cheese and when added to the polenta and this dish creates a great balance.
This dish brings nostalgia, flavour and can be made using local ingredients. Enjoy on a cool winter’s evening or as a hearty lunch.