Graham Reid | | 1 min read
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.
1kg of diced shoulder venison
a splash of port
half a tin of plum juice or crushed plums
20mls vincon concentrate (optional)
dried chilli flakes
garlic (oil or crushed)
pastry . . . and red wine to splash around
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.