Cameron’s horopito crusted venison
Cameron Petley, of Masterchef fame, creates a special venison dish for the Heart Foundation
SERVES2
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Pre-heat oven to 180ºC
- Mix together brown sugar and horopito and generously rub into the steak, cover with glad wrap and chill for 30 minutes. Take out from the fridge and sear in a hot pan lightly coated with oil for 2 minutes either side. Place in a preheated oven for 10-15 mins or until medium, take out and let rest, keeping it warm
- Put potatoes into boiling water and cook until just tender drain and smash. In a fryingpan sauté red onion and garlic until soft, add rosemary, thyme, potatoes and olive oil and cook for a further few minutes. Set aside
- Into a pan put jam and sherry vinegar. Simmer gently, add margarine to thicken slightly, then add berries
- Place potatoes in the middle of a plate, slice the venison and place on top, spoon over sauce and serve
Tip
Venison backstraps can be hard to find, unless you know someone who hunts deer. An alternative is to use venison medallions.
- 200 gvenison back-strap steak
- 1 tbsphoropito seasoning, or cracked black pepper
- 2 tbspbrown sugar
- 8small purple potato
- 2 clovesgarlic, finely chopped
- 1red onion, finely sliced
- 2 sprigsrosemary, finely chopped
- 1 sprigthyme, finely chopped
- 2 tbspcanola oil
- 2 tbspblackberry jam
- 2 tbspsherry vinegar
- 1 tbspmargarine
- 10fresh black berries, garnish
Per serve
- Energy2400kJ
- Total Fat23g
- Saturated Fat3.6g
- Total Carbohydrate52g
- Dietary Fibre9g
- Sodium123mg
Method
- Pre-heat oven to 180ºC
- Mix together brown sugar and horopito and generously rub into the steak, cover with glad wrap and chill for 30 minutes. Take out from the fridge and sear in a hot pan lightly coated with oil for 2 minutes either side. Place in a preheated oven for 10-15 mins or until medium, take out and let rest, keeping it warm
- Put potatoes into boiling water and cook until just tender drain and smash. In a fryingpan sauté red onion and garlic until soft, add rosemary, thyme, potatoes and olive oil and cook for a further few minutes. Set aside
- Into a pan put jam and sherry vinegar. Simmer gently, add margarine to thicken slightly, then add berries
- Place potatoes in the middle of a plate, slice the venison and place on top, spoon over sauce and serve
Tip
Venison backstraps can be hard to find, unless you know someone who hunts deer. An alternative is to use venison medallions.
Ingredients
- 200 gvenison back-strap steak
- 1 tbsphoropito seasoning, or cracked black pepper
- 2 tbspbrown sugar
- 8small purple potato
- 2 clovesgarlic, finely chopped
- 1red onion, finely sliced
- 2 sprigsrosemary, finely chopped
- 1 sprigthyme, finely chopped
- 2 tbspcanola oil
- 2 tbspblackberry jam
- 2 tbspsherry vinegar
- 1 tbspmargarine
- 10fresh black berries, garnish
Ingredients
- 200 gvenison back-strap steak
- 1 tbsphoropito seasoning, or cracked black pepper
- 2 tbspbrown sugar
- 8small purple potato
- 2 clovesgarlic, finely chopped
- 1red onion, finely sliced
- 2 sprigsrosemary, finely chopped
- 1 sprigthyme, finely chopped
- 2 tbspcanola oil
- 2 tbspblackberry jam
- 2 tbspsherry vinegar
- 1 tbspmargarine
- 10fresh black berries, garnish
Nutrition Facts
Per serve
- Energy2400kJ
- Total Fat23g
- Saturated Fat3.6g
- Total Carbohydrate52g
- Dietary Fibre9g
- Sodium123mg
Method
- Pre-heat oven to 180ºC
- Mix together brown sugar and horopito and generously rub into the steak, cover with glad wrap and chill for 30 minutes. Take out from the fridge and sear in a hot pan lightly coated with oil for 2 minutes either side. Place in a preheated oven for 10-15 mins or until medium, take out and let rest, keeping it warm
- Put potatoes into boiling water and cook until just tender drain and smash. In a fryingpan sauté red onion and garlic until soft, add rosemary, thyme, potatoes and olive oil and cook for a further few minutes. Set aside
- Into a pan put jam and sherry vinegar. Simmer gently, add margarine to thicken slightly, then add berries
- Place potatoes in the middle of a plate, slice the venison and place on top, spoon over sauce and serve
Tip
Venison backstraps can be hard to find, unless you know someone who hunts deer. An alternative is to use venison medallions.
Heart disease is New Zealand’s single biggest killer
You can save lives by funding research