3 August 16
The perfect venison roast
Wine pairing recommendation: Cellar Selection Syrah
1 Venison rump
200g/7oz baby carrots
2 red onions
1 cup/8oz red wine
ROCKET SALSA VERDE
1 tsp Dijon mustard
2 tbsp olive oil
50g/1.7oz softened butter
1tbsp Dijon mustard
1 tsp crushed garlic
1 tsp horseradish cream
Trim the rump if needed, but try not to take off any fat. In a scorching hot pan, sear off the meat on all sides and season with salt and pepper. Set aside.
Roughly dice the fennel, mushrooms and onion, and lay them flat in a roasting dish. Add the venison on the vegetable bed and pour red wine over the meat and around the dish. Add a couple sprigs of rosemary.
To make the mustard butter: Add all ingredients in a bowl and beat quickly together until you have a creamy texture. Spread the mustard butter marinade over the roast and season with salt and pepper. Place your dish in the oven and roast at 180'C until the venison's core temperature reaches 55'C/130F. If you love a good mustard crust, cook the meat uncovered.
To prepare the baby carrots: Wash your carrots and leave them unpeeled. Trim stalks leaving an inch. Toss to coat in olive oil, salt and pepper. Roast in the over for approximately 25 minutes.
To make the rocket pesto: Add the gherkins, capers, Dijon mustard and olive oil to a food processor and blend. Add finely chopped rocket, parsley and lemon zest in the mix. Season with salt and pepper if you need to.
Meanwhile check your roast. The internal temperature of the meat should have reached 55'C/130F by now. Take the roast from the oven and let it rest for at least 10 minutes.
Once the meat is cooked take the pan juices, gently heat over the element, add a little red wine for good measure and reduce by half.
Arrange on your plate, add some extra rocket leaves for garnish, and enjoy!
"A recipe has no soul, YOU as the chef must bring soul to the recipe!"
This week we’d like you to meet Hawke's Bay wine country chef, Daniel Meredith. Dedicated to bringing the best from the land to plate, Dan has an unique perspective on creating Kiwi experiences, through fresh, local and wild produce. Dan spends several months of the year cooking at a luxury hunting lodge, creating menus that celebrate the bounty of the Hawke’s Bay region.
"I love cooking wild game, seafood, and all the delicious things we have to offer here in Hawke's Bay.
Most produce is grown locally so it is super fresh, and even my Mum grows things I can't buy like my specialty micro herbs and other organic fare."
Visit Daniel's website The Wild Chef for mouth-watering recipes and learn more about cooking with game.