Home' Greymouth Star : May 13th 2015 Contents Greymouth Star
Spoiled for choice
with pinot noir
always remember the first time my mother
cooked venison steaks.
For our family, it was a new meat to be
enjoyed for its flavour, nutritional goodness,
low cholesterol and low fat. It came freshly
prepared from the Central Otago highlands
and long cooking on high heat meant my mother
killed it for a second time. It was tough — like shoe
Her second attempt was fantastic — two minutes
each side then taken out to rest and a slosh of wine,
mustard and plum jam into the pan to make a quick
Farmed venison became available from selected
outlets during the 1980s but as much of it was
exported, local prices fluctuated wildly. Today farmed
venison is common in supermarket chilled meat
cabinets and the price is competitive with other red
meats. It has a milder flavour than wild venison — a
perfect introduction for newcomers to the taste.
Farmed venison is grass fed, although during the
colder months the diet can be supplemented with hay
However, things evolve. Now wild venison —
processed and aged at licensed premises — is available
from supermarkets and butchers. It is great to have
the choice. The cuts from the legs, saddle and loin
are as tender as the farmed variety, and they have
Remember to remove any sinew or membrane
before cooking. Because venison is lean, overcooking
will cause the meat to become dry and tough. Do not
cook past the medium-rare stage except when making
casseroles. Stewing venison — as with stewing beef
— requires long, low temperature cooking. Have
all the sauces and accompaniments ready before
cooking commences. If roasting, cook to an internal
temperature of 57degC and then remove from the
oven, cover with foil and a towel and allow it to rest
for 5-10 minutes before slicing.
Chilli venison meatballs
A family favourite — use less or more chilli according
750g minced venison
1⁄2 cup fresh breadcrumbs
1 teaspoon mixed dried herbs
salt and pepper to taste
1 egg, lightly beaten
2-3 tablespoons cornflour
410g can tomato puree (we prefer Wattie’s)
1 tablespoon tomato paste
1⁄4 cup each: red wine, malt vinegar, water
2 tablespoons brown sugar
1 bay leaf
1⁄4 teaspoon each: ground nutmeg, ginger
1 medium onion, sliced
1 long red chilli
Preheat the oven to 180degC.
Combine all the ingredients for the meatballs —
except the cornflour. Roll into 3-4cm balls. D ust with
the cornflour. Place in a single layer in a baking dish.
Whisk the ingredients for the sauce — except the
onion and chilli — until smooth. Add the onion and
chilli and bring to the boil. Pour over the meatballs.
Cover and bake for 1 hour or until cooked. Ser ves 6.
Venison steaks with
raspberr y sauce
Great ser ved with creamy polenta.
1⁄2 cup raspberry jam, sieved
2 tablespoons wine or water
2 teaspoons red wine vinegar
1 teaspoon cornflour mixed to a paste with a little
1 cup frozen raspberries
400g farmed venison medallions
2 teaspoons each: freshly ground black pepper, olive
To make the sauce, heat the jam together with
the wine or water and red wine vinegar. Stir in the
cornflour paste until thickened. Add the raspberries
and heat through.
Tie the medallions into neat shapes, if required.
Sprinkle both sides with the black pepper.
Heat the oil in a heavy frying pan. Pan-fry the
medallions for about 3-4 minutes each side. The
meat should still be pink in the centre. Remove the
medallions to a warm platter. Cover and rest for 4-5
Remove any ties. Drizzle the warm raspberry sauce
over the steaks. Ser ves 3.
Wild venison stir-fry
with tamarind chutney
I used Jenny ’s Medium Tamarind Chutney made
on Waiheke Island and available at selected delis or
wwwjwennyskitchen.co.nz. Premium Game’s wild
venison stir-fry is melt-in-your mouth tender and is
2 each: garlic cloves, shallots, diced
400g fresh mixed seasonal vegetables eg yellow
peppers, courgettes, beetroot, thinly sliced
400g wild venison stir-fry
freshly ground black pepper to taste
2-3 tablespoons olive oil
1⁄2-3⁄4 cup tamarind chutney
Prepare the vegetables and place to one side. Pat the
venison dry. Season with black pepper.
Heat a heavy frying pan or wok on high. Add 1
tablespoon of the oil, swirling it around the sides.
Stir-fry the vegetables in batches, until crisp tender.
Place to one side.
Heat more oil in the pan. Stir-fry the venison in
batches until seared but still a little pink. Do not
overcook. Return the vegetables to the pan. Q uickly
stir in the tamarind chutney. Ser ves 4.
Roast venison with italian
herbs and red wine jus
I doubled the recipe and cooked two roasts side by
side for a dinner party. One was farmed venison and
the other wild. Both were tender and delicious.
400g piece venison roast
1 tablespoon olive oil
2 tablespoons Tuscan seasoning
1 teaspoon freshly ground black pepper
2 tablespoons extra olive oil for cooking
Red Wine Jus
4 shallots, diced
4 tablespoons olive oil
salt and freshly ground black pepper to taste
1 clove garlic, crushed
1 sprig rosemary
1⁄4 cup balsamic vinegar
2 cups each: red wine, good beef stock
2 tablespoons each: flour, softened butter
Brush the venison with oil. Sprinkle all over with the
Tuscan seasoning and black pepper. Place in an oven
dish and refrigerate uncovered for at least 4 hours.
Meanwhile, prepare the jus. Stir-fry the shallots in
the oil over a high for about 2 minutes, until lightly
browned. Season with the salt, pepper, garlic and
rosemary and heat through.
Add the vinegar and cook until almost evaporated.
Add the wine and cook until reduced by two-thirds.
Add the stock and simmer until reduced by two-
thirds again, to about 1 cup. Remove the garlic and
rosemary. Cream the flour and butter together then
whisk into the jus. Cook, stirring, until thickened.
Makes 1 cup.
Preheat the oven to 200degC.
Sear the venison in a frying pan in the extra oil, until
browned on all sides. Return to the roasting dish.
Roast for 20 minutes. Remove from the oven. Cover
with foil then a heavy towel.
Rest for 10 minutes before slicing. Ser ve with the
jus. Serves 4.
6 - Wednesday, May 13, 2015
here are a thousand different
pinot noirs fermenting or
slowly maturing in tanks or
barrels around the country at
the oment. We will be spoiled
for choice when they are all
Do we need that number of 2015 pinots? You
would probably only choose between two or three
labels. Most people select their wine mainly by
Why so many? We are still learning about our
most popular red wine because they have only
been happening for 25 years. How to grow it
and how to make it into wine. In the last few
years Marlborough has become pre-eminent in
producing the most important segment of the
market — the under $20 pinot. It also has pushed
Central Otago off its pedestal as the premium
producing region. The 2008 recession was tough
on the boutique $45 pinot producers.
You still have to spend $25 to $35 to get a very
good pinot. The $15 to $25 is where the most
improvement has occurred; they are now good.
Look for Stoneleigh, Main Divide, Brancott
Estate, Tussock, Mount Riley, Yealands, Tohu,
Delta, Coopers Creek, Pencarrow, Mission and
Drink them at room temperature after allowing
a little time for breathing (open, pour a glass
and leave half an hour). They suit light flavoured
food to match their subtle flavours of cherries,
strawberries, plums and anise. Support our
developing wine industry; drink wine often and of
course, in moderation.
Locals buying their locals
Pubs are being taken over by the locals in Britain
in order to keep their local pub from being sold
to developers and demolished and replaced with
shops and offices that all look the same. Thirty-
one pubs are being sold every week in the property
boom at present and 12,000 have disappeared in
the past 10 years. Community groups are getting
together and buying them, with the locals having
‘community shares’ from which they will benefit
financially if they can get the pub making a good
profit. An example is the Rose Hill Tavern in
Brighton that has been a part of local life for 145
years, with its original frontage and stained-glass
windows. The community has applied to a charity
co-operative and pay the loan back. Locals run by
Chilli Willy — This is a hot cocktail, the heat
depending on how much chilli you use. Put six
cracked ice cubes in a shaker, add 60ml (4 nips)
vodka, 1 teaspoon chopped fresh chilli, shake until
a frost forms and strain into a cocktail glass.
Abashiri Brewery in Japan has been making a
blue beer for a few years and now they have made
it available ‘on-line’. They use natural ingredients
including seaweed, flowers, Chinese yam and melt
water from icebergs to get the unique colour. They
have another unusual beer called ‘Bilk’ — it is a
mixture of beer and milk.
“The natives of North-Eastern Africa catch the
wild baboons by exposing vessels of strong beer,
by which they are made drunk. By the following
morning the baboons are very cross and dismal;
they hold their aching heads with both hands
and wear a most pitiable expression; when beer is
offered to them they turn away with disgust. ” —
Charles Dar win 1871
West Coast men have
been urged to enter a
which could see them
win their very own dream
Speight’s has launched
competition with one
catch — entrants have
to have a bunch of mates
willing to help them
build their shed.
Speight ’s is giving
away 10 limited edition
backyard sheds worth
“After the shed is built,
and the work is done
for the day, it will be the
mates who will be there
to have a chinwag and
a cold Speight ’s,” the
People over 18-years
can enter on-line, where
they will be asked to
name their potential
shed, let Speight’s know
what it is needed for, and
encourage at least three
mates to sign up to help
them build it.
The competition is now
open and entries close on
Enter at www.speights.
Chilli venison meatballs.
Guinness Draught — From a black can with
the Irish harp symbol and brewed in Dublin
comes the classic dark beer of smokey toasted
barley. It isn’t a strong stout; it isn’t a meal in a
glass; it doesn’t have more calories than other
beers; it is not just for men. It is a mild dark beer
with a medium happy aftertaste and 10 million
pints are consumed around the world every day.
4.2%. 440ml. $6.
Red wine choice
Brancott Estate Merlot 2013 —
Full fl avoured Hawke’s Bay wine with
blackberry and plum aromas and flavours
that gives a good medium bodied
mouthfeel backed with light tannins and
refreshing acidity. Very good value. Dry.
$12 to $17.
White wine choice
Tohu Sauvignon Blanc 2014 — All
the bells and whistles of a Marlborough
sauvignon blanc with a lovely fruity
aroma followed by great tastes of
pineapple and passionfruit supported by
the inimitable astringency. Dry. $16 to
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