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

Sweet Kale Salad by Womad 2014 guest Makana from Hawaii

Sweet Kale Salad by Womad 2014 guest Makana from Hawaii

Hawaiian guitarist Makana -- who is one of the guests at the forthcoming Womad in Taranaki -- offers a slack-key style of blues, jazz, Hawaiian and bluegrass sounds. He turned professional when... > Read more

Pete's Danish rum souffle

Pete's Danish rum souffle

Pete notes that while this is neither Danish nor a souffle it does contain rum. It's an old family favourite apparently. "The parentals picked it up when blowing through some roadside diner... > Read more

Elsewhere at Elsewhere

JIMI HENDRIX (2000): A slight return to the Experience

JIMI HENDRIX (2000): A slight return to the Experience

To fully appreciate the impact Jimi Hendrix had, you need to forget the decades of myth-making and t-shirts since his death. Try to imagine the music world in 1966. When Jimi... > Read more

THE BARGAIN BUY: Bob Dylan; Time Out of Mind (Sony)

THE BARGAIN BUY: Bob Dylan; Time Out of Mind (Sony)

After his erratic recordings of the Eighties -- redeemed only perhaps by Oh Mercy ('89) produced by Daniel Lanois -- Bob Dylan entered a new decade looking like a long-spent force. The impressive... > Read more