Day 1: New Zealand’s Best Seared Venison

A lot of foreigners only know of Kiwis as the furry brown fruit they eat in their fruit salads. Did you know the origin of the name of fruit? Well it’s this cute little flightless bird, that is an endangered native of NZ:

The Kiwi courtesy of Waipoua Lodge

As a born and bred Aucklander, I have always been lucky to be able to find and sample the best produce from New Zealand and around the world.

Auckland (and New Zealand) has a thriving multi-cultural food scene which reflects the cultural diversity of the country. “Fusion cuisine” is normal and it is only takes a short drive through town to find another world of food.

Kiwis enjoy a multiplicity of flavours, but classic dishes are inspired by our European heritage; Steak and mashed potatoes, Fish and chips, rice pudding and Roasts with all the trimmings.

Today I am going to be taking a different approach to a Kiwi favourite; Steak and mashed potatoes. I will be using creamy sweet orange kumara, and lean savoury venison, and topping it all off with a zesty kiwi fruit sauce.

Seared Venison on a bed of green beans with Orange Kumara Mash and a kiwifruit sauce

Seared Venison on Orange Kumara Mash with Green Beans and Kiwifruit Sauce

Serves 2

Ingredients:

3 Small Kiwifruit
1 Small Lime or lemon
1 Tsp Balsamic
2 Tsp Olive Oil (Divided)
1 Orange Kumara
2 Tbspn Natural Unsweetened yoghurt (Or milk)
250g Green Beans
2 Venison Medallion Steaks (110 – 150g each)
Salt and Pepper to taste (Generally around a teaspoon each)
Small bunch of parsley

Creation Instructions:

1. Peel and chop your kiwifruit – don’t worry too much about the size of the pieces. Roll the lemon or lime over a hard surface to release the juices, then chop in half and squeeze the juice over the kiwifruit.

Chopped Lime and kiwifruit

Chopped Lime and kiwifruit

2. Add the kiwifruit and lime to a small jug or bowl and mash the kiwifruit into a pulp. Add 1 tsp of olive oil and the balsamic vinegar, taste and season with salt and pepper. Set aside to marinate.

3. Half fill a pot with water and bring to the boil. While the pot is starting to boil, peel and chop the orange kumara into smallish pieces. Once the water is boiling, add the kumara and cook until you can pierce the kumara with a fork.

4. Leave the kumara to sit in the warm water, take your venison out of the fridge, remove from the package and season with salt and pepper. Leave the venison to rest for 10 minutes.

Venison Medallion Steak

Venison Medallion Steak

5. Drain the water from the kumara, sprinkle with salt and pepper, add the natural yoghurt to the kumara and mash until smooth.

6. I cheat a little by using the microwave to cook my green beans – it generally takes about 4 minutes from frozen to al dente. Otherwise boil a small pot of water and add the beans, cook until they are cooked through but firm to bite.

7. Heat the other teaspoon of oil in a frying pan, wait until you see the oil start to smoke, then place the venison steaks seasoned side down in the pan. Cook for 3 minutes on each side for medium rare.

8. Remove pan from heat and rest the venison for five minutes. While the venison is resting, finely chop the parsley create your tower of deliciousness.

9. Kumara Mash first, then beans, then drizzle with the kiwifruit sauce. Slice the venison and place on top, sprinkle with parsley and voila!

The Verdict: Delicious!

We even managed to meet some friends at the pub after dinner and drank water.

1 Meal Down, 29 to go!

Ginga Musings Out.

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6 thoughts on “Day 1: New Zealand’s Best Seared Venison

  1. Kiwifruit sauce sounds delightful. Kiwifruit is a great meat tenderiser and I’ve used it to marinate steaks before.

    You are right about the diverse food found in Auckland. We kind of take it for granted that in just about any area of Auckland we can get really good Chinese, Thai, Indian, Mexican or Japanese food. Best of all, it’s cheap. I miss this most when I’m overseas and find the ethnic food to be poor quality and expensive.

    • I agree, Kiwifruit is such an under utilised fruit. I also like to use it drizzled over ice cream or to add a zing to baking (I am allergic to most forms of citrus).

      You’re right – it’s great to be able to eat out at different restaurants.

      Having travelled in Thailand for the last month, I was amazed at how good the Thai food is in NZ in comparison. I especially love Mon – Wed or Lunch specials for around 10 – 15 NZD for a great meal 🙂

      Thanks for the comment !

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