Mahi's West Coast Venison Hot Pot

 |   |  1 min read

Mahi's West Coast Venison Hot Pot

This recipe was provided by Jayson Hussey, aka Mahi which means "work" because he was always working. He was the chef at the luxurious Franz Joseph Glacier Country Retreat near the Franz Joseph Glacier in New Zealand's South Island when I first met him.

He'd worked a number of places picking up ideas as he went.

The South Island was his home however, so it was only right that he should offer me a recipe for venison, "West Coast-style".

We stayed at this beautiful retreat just before it opened and Jayson delivered this delight for dinner.

Sweet, rich, soft and lean: just about the perfect way to do venison I'm guessing. Have a go, it isn't that difficult and you don't have to present it in pastry if you can't be bothered.

We've served it on a bed of potato mash and it is just as good.

INGREDIENTS

1kg of diced shoulder venison

a splash of port

half a tin of plum juice or crushed plums

dijon mustard

20mls vincon concentrate (optional)

dried chilli flakes

garlic (oil or crushed)

cloves

tomato paste

rock salt

onions

celery

carrot

bacon rashers

pastry . . . and red wine to splash around

METHOD

Marinate the venison overnight in the following: port, plum juice or crushed plums, Dijon mustard, 20mls of vincon concentrate (optional), a teaspoonful of dried chilli flakes, garlic (oil or crushed), three cloves, a dessert spoon of tomato paste, and a pinch of rock salt.

You might like to splash a little full-bodied red wine in too. Or just have a glass yourself around this time.

The following day dry and separate the meat, brown quickly in a pan and place the meat in a hot pot with one and a half diced onions, a celery stalk, a carrot and three rashers of bacon.

Cover with the marinade and cook slowly for five hours.

To present tastefully you can then make pastry bowls: line muffin tins with flaky pastry, brush lightly with butter and bake until lightly brown. Place the venison from the hotpot into the pastries (still in the muffin tin) and heat gently.

Serve with roast veges or mashed potato and mashed kumara.

Enjoy. And raise a glass of that red to Jayson.

Share It

Your Comments

post a comment

More from this section   Recipes articles index

Quick Red Pepper Dip

Quick Red Pepper Dip

This is one of the best ways to get kids to eat vegetables - you'll have to be in quick if you want a bite! Ready in 25 minutes, serves six. INGREDIENTS 1 red pepper 1/2 Tbsp chopped... > Read more

Asian Noodle Salad

Asian Noodle Salad

David who offers this says it is "a terrific side dish with any barbecued meat or fish; it always catches people out with its depths of flavour". A man of the Elsewhere persuasion, he... > Read more

Elsewhere at Elsewhere

OPEN RANGE and THE ALAMO (DVD): The return of the real Westerns?

OPEN RANGE and THE ALAMO (DVD): The return of the real Westerns?

Recently the Kevin Costner movie Dragonfly from 2002 turned up on television. You'd probably never heard of it. I hadn't. It's hard to believe that after Dances with Wolves of 1990 and the... > Read more

David Sylvian: Gone to Earth (1986)

David Sylvian: Gone to Earth (1986)

You never know quite how people are going to turn out: they find bodies under the floorboards in the house of that polite boy next door, the rebel girl in school becomes a nun, and David Sylvian .... > Read more