Venison roast with kumara, red onion hash and green beans topped with a garlic mustard sauce and crispy shallots. Neil Brazier – Executive Chef at The Sugar Club – has created a delicious and nutritious recipe with New Zealand farmed raised venison that’s perfect for dinner for the whole family this winter. Serves 4.
- 500g NZ farm raised venison roast
- Salt, pepper
- 1 Tbsp Olive oil (we use Olivado)
- For the kumara and red onion hash:
- 1 large kumara, chopped
- 2 cloves garlic, chopped
- Red onion, chopped
- For the wholegrain garlic mustard sauce:
- Wholegrain mustard
- Packet mix of red wine sauce/gravy
- 300g green beans, ends trimmed
- ¼ cup of chopped parsley, finely chopped, to serve
- 25g fried shallots, to serve
1. Preheat oven to 180 degrees Celcius.
2. Season both sides of the venison roast with salt and pepper and rub with olive oil.
3. Sear in a hot pan for 3-5 minutes, browning on all sides.
4. Place venison on an oven tray, then into the oven. Roast for approx. 15-20 minutes, turning halfway through to ensure it cooks evenly.
5. While the venison is cooking, make the kumara onion hash. Steam the chopped kumara until tender, then mash with the olive oil, chopped red onion and garlic. Set aside and keep warm.
6. Remove venison from the oven and place on a tray, cover with tin foil and rest for at least 10 minutes.
7. Using a sharp knife, slice venison against the grain.
8. Serve with blanched green beans, kumara hash and wholegrain mustard gravy (wholegrain mustard stirred with the gravy mix and some of the venison pan juices over a low heat until reduced).
9. Sprinkle with finely chopped parsley and crispy fried shallots.
How to cook with New Zealand farmed raised venison:
New Zealand farm raised venison is an incredibly versatile meat that pairs well with numerous flavours. Lean and healthy with a variety of easy-to-cook-with cuts available, the options are endless. Find any of the cuts below at your local butchers or supermarket:
Stirfry – Lean and healthy, stir fry is perfect for pan-frying or barbequing. Simply add to a hot pan with vegetables and cook on high heat for 1 minute each side per cm thickness, but just remember to keep the meat moving in the pan to prevent overcooking. The mild flavour of NZ farm raised venison pairs beautifully with Asian flavours like garlic, lemongrass and chilli.
Medallions – An excellent source of protein, tender medallions are a versatile cut that are great sliced and added to salads, or pan-fried and served with vegetables. To cook, preheat the fry pan or bbq and pan-fry for 2-3 minutes each side for medium rare.
Roast – This cut of venison should first be rubbed in oil, then seared in a hot pan before roasting in the oven or BBQ for 15 minutes per 500g at 180C. Ideal in a variety of recipes.
Diced Venison – Ideal for slow cooking, this cut of venison goes perfectly in casseroles, braises and curries or tagines. Sear, then gently casserole for 1 hour at 100C.
Mince – Lean, tender and flavourful, cook as you would with any lean beef mince – perfect for lasagne, meatballs and Bolognese.
You can also enjoy mouth-watering dishes made with NZ farmed raised venison at The Sugar Club: www.skycityauckland.co.nz/restaurants/the-sugar-club/
New Zealand farm raised venison is available to buy from most local supermarkets and butcheries. The selection of cuts varies between branches and includes medallions, steaks, mince, roast and meatballs. You can find out more about this delicious meat here: www.nzvenison.com/