Venison

​

¼ cup sea salt

½ cup brown sugar

1 kg venison loin

½ cup mānuka woodchips

Oil for frying

 

Balsamic beetroot

​

12 baby beetroot, peeled

½ cup balsamic vinegar

1 clove garlic, flattened

1 sprig thyme

2 tbsp brown sugar

½ cup beef stock

Salt and pepper to taste

 

Mushrooms

​

50 g butter

Olive oil

1½ cups assorted mushrooms (we used enoki and wood ear)

1 clove garlic, minced

¼ cup red wine

Salt and pepper to taste

 

To serve

Parsley florets

 

Method

​

Mix together the salt and sugar and rub over the venison loin. Allow to sit for at least 20 minutes in the salt and sugar mix.

Wash the mix off the venison and pat dry. To smoke the venison, use either a hot smoker and smoke the venison for 12 minutes or use a wok. Line the bottom of a wok with tinfoil and place the wood chips on top. Place the wok over a high heat and when the wood chips start to smoke, turn the temperature down to medium and place the venison on a rack above the wood chips. Put a tight-fitting lid on the wok and allow the venison to smoke for 12 minutes.

Remove the venison from the smoker and heat a large skillet over a high heat. Add some oil and sear the venison for a few moments on each side to brown. Remove from the pan and rest for 5 minutes.

 

For the beetroot

Boil the beetroot until tender (about 15 minutes).

Heat the vinegar, garlic, thyme and sugar in a pan and reduce by half. Add the beef stock and beetroot and reduce until the sauce is thickened. Season well.

 

For the mushrooms

Heat the butter and oil in a fry pan over a medium heat. Add the mushrooms and garlic and fry for 2 minutes, then add the red wine. Cook until the red wine has evaporated. Season well.

 

To serve

Serve the venison with the mushrooms and beetroot. Dress with the sauce from the beetroot and garnish with parsley florets.