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

Jan and Mark's easy-as noodles

Jan and Mark's easy-as noodles

The simple recipes are the best and they don't come much more easy than this, but also satisfying. INGREDIENTS  Thin yellow oil noodles (in the fridge and precooked from the Tofu... > Read more

Chilli lime Thai fish with coriander, by James

Chilli lime Thai fish with coriander, by James

James is my Thai friend and a wonderful chef (see his Authetically Thai Chicken recipe), and this is a rare treat. It helps in the presentation to have one of those fish-shaped trays with... > Read more

Elsewhere at Elsewhere

Koko Taylor: Wang Dang Doodle (1960)

Koko Taylor: Wang Dang Doodle (1960)

Although you never need an excuse to play this strutting Willie Dixon-penned classic from Chess Records' studio with the great Koko Taylor growling her way through it, it does seem timely on this... > Read more

Del Shannon: Keep Searchin' (1964)

Del Shannon: Keep Searchin' (1964)

Del Shannon -- who died in 1990 age 55 -- is best and perhaps only remembered for the great chart-topping single Runaway of '61, even now a thrilling slice of energetic pop. But far from a... > Read more