Category Archives: Venison

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Duncan Venison Baked Bistro Fillet On Parsnip Puree

Bistro-Fillet-parsnip-webIngredients

Serves 4

2 x 400g pieces Duncan Venison Bistro Fillets
4 large fresh thyme sprigs
2 bay leaves, torn into small pieces
100ml olive oil
25g butter
1 tsp plain flour (rice flour for gluten-free)
50ml sweet balsamic reduction
125ml red wine
150ml chicken stock
Salt and pepper to season

Parsnip Puree

400g parsnips, peeled, thinly sliced
2 garlic cloves, thinly sliced
½ cup cream
½ cup milk
2 tablespoons butter
Salt and pepper to season

Method

Pre-heat oven to 200C (180C fan bake)

Season the fillet pieces all over with salt and pepper and rest for 10 minutes.

Puree

Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt and pepper to taste. Purée in a blender until smooth.

Do Ahead: Purée can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, stirring often.

Fillet

Heat large ovenproof skillet on high heat. Add the oil, heat and then sear the fillets for 2 minutes per side (all 4 sides) to seal the meat. Remove from the heat and add the thyme and bay.

Place in the oven and bake for 10 minutes. Turn once after 5 minutes. Remove from the oven and remove fillets from skillet place on a warm plate and cover with foil to rest and cool.

Place skillet back on stove on medium heat (retaining 2 tsp of the oil). Add flour, balsamic and wine to the skillet and with a wooden spoon deglaze pan and combine ingredients. Remove the bay leaves and thyme stalks, add the stock and any juices that may have released from the resting venison and simmer for 5 minutes stirring often. Add butter 1 tsp at a time, stirring to incorporate. 

Slice the fillets in 15mm pieces and serve on a bed of the puree with sauce drizzled over the meat with steamed seasonal greens of choice

Duncan Venison Pot Pie with Pea Puree

Ven-Pot_Pie-webIngredients

Pie Mixture

500g Duncan Venison mince
2 tablespoons olive oil
2 onions, thinly sliced
1 clove garlic, minced
400ml beef stock
2 tbsp sweet balsamic vinegar (reduction)
1 tbsp finely chopped fresh thyme or 1 tsp dried
1 cup coarsely grated tasty/strong cheese of choice. I use a nice medium blue cheese
2 sheets good quality shortcrust pastry
1 egg, lightly beaten, for brushing

Pea Puree

200g frozen peas
3 mint sprigs
20g butter, diced
1 tbsp cream
2 tbsp vinegar or lemon juice

Method

Heat 1 tbsp olive oil in large frying pan over medium-high heat. Add mince to pan and cook until well browned.

Meanwhile, heat another tablespoon of olive oil in a saucepan, add onion and garlic and cook, stirring occasionally for about 7 minutes until onion is tender.  Add the browned venison, stock, balsamic and thyme, season to taste with salt and freshly ground pepper, reduce heat to medium and simmer gently, stirring occasionally for 30 minutes.  

Cool to room temperature, then divide among six individual ovenproof bowls or ramekins (about 1 cup-capacity), refrigerate to cool completely, then scatter the tops of each with a little cheese.

Preheat oven to 180°C. Cut out rounds from the pastry large enough to overhang the sides of your dishes by about 1cm. Brush edges with a little egg wash, then place over the venison mixture, egg wash side down (the egg wash will help seal the pastry to the dish).

Pierce or score a hole in the top of each pie, brush pastry with egg wash and bake until for about 15 minutes until pastry is golden brown.

While the pies are in the oven cook peas and mint in a saucepan of boiling salted water for about 2 minutes until tender, drain, discard mint and pulse in a small food processor with butter and cream to combine. Season to taste and just before serving stir though vinegar. Spoon on top of pies and serve.

Duncan Venison Sausage Rolls

SR-WebThe wonderful flavour of the farm reared venison and the added herbs make these sausage rolls a taste that people will talk about and enjoy wanting more. 

You can purchase the Duncan Venison Online and have it delivered in New Zealand. Find out more…

Ingredients

2 sheets frozen puff pastry, semi thawed (For gluten free use a short crust pastry)

Filling

500g Duncan Venison Mince
1 tbsp fresh chopped parsley or 1 tsp dried
1 tbsp fresh chopped rosemary or 1 tsp dried
1 tbsp fresh chopped basil or 1 tsp dried
1/3 cup fresh breadcrumbs
1 egg, lightly beaten
Sea salt and freshly ground black pepper
1 egg (extra), lightly beaten for glazing
1 tbsp poppy seeds, to garnish

Method

Preheat oven to 200°C (180°C fan-forced) and line baking trays with baking paper.

In a large bowl, combine all ingredients for the meatballs except the glazing egg and poppy seeds. Using your hands, mix throughout, but gently.

Place pastry sheets on a lightly floured work surface and halve lengthways, to create four equal sized rectangles.

Evenly divide the venison mince filling in four, shape like sausages placing down the centre of each pastry rectangle; making sure pastry is able to encase the mixture. Firmly encase the sausage meat with pastry sealing with egg glaze. Sprinkle with poppy seeds.

Place sausage rolls on prepared baking tray (seam side down) and chill for at least 30 minutes. Cut each large sausage into eight small sausage rolls, snip the top of each roll with scissors to allow steam to escape during cooking and lightly brush pastry again with egg glaze. Evenly spread out sausage rolls onto prepared baking trays.

Place in preheated oven, cook for 25-30 minutes or until pastry is crisp and cooked through. Allow sausage rolls to cool slightly before serving.

Duncan Venison Meatballs with Carrot Salad

Meat-B-Carrot-Salad-wMeatballs

500g (1lb) Duncan Venison mince 
½ onion chopped finely
50g mozzarella, diced into small cubes
1 egg, lightly beaten
1/2 cup bread crumbs, gluten free if required
1 tbsp fresh chopped parsley or 1 tsp dried
1 tbsp fresh chopped rosemary or 1 tsp dried
2 tbsp grated carrot
1 tbsp fresh chopped basil or 1 tsp dried
Sea salt and freshly ground black pepper to taste
2 -3 tbsp olive or avocado oil

Salad

6 carrots
1 handful of fresh herbs such as parsley, mint and/or basil
2 tablespoons of currants or sultanas
80g pistachios, shelled
juice of 1 lemon
2 tbsp of olive oil

Method

Meatballs

In a large bowl, combine all ingredients for the meatballs except the oil. Using your hands, mix throughout, but gently.  I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all mixed evenly.  

Lightly oil the palms of the hands, and shape into medium sized, 3-4 cm meatballs.  Push back any mozzarella pieces that poke through the meat – they can melt and burn.  

Heat a medium sized frying pan large enough to hold the meatballs.  If this is not available, work in batches.  Sauté meatballs over medium-high heat, turning as you cook, to brown all sides.  When browned, lower heat and cook, covered, for ten minutes turning frequently. Remove from the heat, leave the meatballs in the pan and set aside. 

Salad

Grate the carrots and finely chop the herbs.

Mix all ingredients except the oil and lemon juice in a salad bowl. In a small bowl wisp the oil and juice to combine, season with a little salt and ground black pepper. Dress the salad with the oil and juice and add the pistachios just before serving.

Venison Meatballs With Cheesy Bites

cheese-meatballsI love to use venison mince as it takes on the flavours of the herbs, especially the garlic and rosemary. I use the lovely mince from Duncan Venison 

This recipe is the same base as I use for my paddies which is another old time favourite for me. People love to come for dinner when I am cooking either of these. They are basic to prepare but taste so good. 

I also make these as a starter and they are usually the first to go. 

Ingredients 

500g (1.1lb) venison mince
½ onion chopped finely
1 egg, lightly beaten
1/2 cup GF bread crumbs
1 tbsp fresh chopped parsley
1 tbsp fresh chopped rosemary
2 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
2 -3 tbsp olive or coconut oil
200g (1/2lb) mozzarella, the dryer the better, diced into small chunks 

Sauce 

1 400g (12oz) can diced Italian tomatoes
3 tbsp tomato paste
1 cup stock (broth)
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped thyme
Salt and pepper to season 

Method

In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently.  I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all mixed evenly.    

Lightly oil the palms of the hands, and shape into medium sized, 2.5cm (1in)  meatballs.  Push back any mozzarella pieces that poke through the meat – they can  melt and burn. 

Heat a medium sized frying pan large enough to hold the meatballs.  If this is not available, work in batches.  Sauté meatballs over medium-high heat, turning as you cook, to brown all sides.  When browned, lower heat and cook, covered, for ten minutes turning frequently.  

Sauce 

In a pot over a medium-high heat combine all the ingredients and season with salt and pepper. Bring to a simmer and reduce be half. Once reduced pour over the meat balls and combine to coat the meat all over. 

Serve the meatballs with sauce poured over with tooth picks.

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