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, and that was about 15 years ago.

He'd worked a number of places picking up ideas as he went and has doubtless taken many more with him as he moved on.

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 from Elsewhere articles index

Pecan crusted chicken breasts

Pecan crusted chicken breasts

In early 2005 Megan and I went on a drive around the Pacific Northwest of the States: San Francisco to Sacramento then up through Oregon to Seattle, and back down the coast. Before we left I... > Read more

Jaron's Roast Duck Tacos

Jaron's Roast Duck Tacos

In late March the Auckland Craft Beer and Food Festival takes over the Spark Arena in downtown Auckland. With music, food trucks, craft beer and more, the ACBFF on Saturday March 27 (1-5pm) is... > Read more

Elsewhere at Elsewhere

QUEEN + ADAM LAMBERT REVIEWED (2020): Doing a time warp again

QUEEN + ADAM LAMBERT REVIEWED (2020): Doing a time warp again

Beneath today’s creative, often innovative music across the spectrum lies a bedrock audience that prefers the comfort of the familiar. Witness Sir Elton John on his three-year... > Read more

The Chills: Snow Bound (Fire/Southbound)

The Chills: Snow Bound (Fire/Southbound)

In a typically forthcoming interview with Elsewhere recently, Martin Phillipps – mainman of the Chills – observed that their last album Silver Bullets of 2015 (19 years on from the... > Read more