Recipe: Farm-raised venison

Tasty: Venison is such a rich satisfying mean that you need only small portions.
Tasty: Venison is such a rich satisfying mean that you need only small portions.

I have always found roasting to be the most convenient method of cooking when I cook for family and friends.

Pop the roast in the oven, turn the timer on and relax while the roast cooks.

Like many people, I adore roasted leg of lamb with root vegetables or beef wing rib and yorkshire pudding, all with lashings of gravy.

QUICK DISH: Roasting is an easy way to prepare venison.
QUICK DISH: Roasting is an easy way to prepare venison.

Roast chicken and roast pork with crackling must surely rank in the top-five favourites of Kiwi meals, and the cook certainly gets a good length of time to relax.

But I also like to roast quick-cooking dishes, such as salmon fillets, rolled chicken breast and fish such as groper. But
When I want a quick, meaty roast, I turn to farm-raised venison. Perhaps on account of its high iron content, it is a satisfying, rich meat, so a smaller portion than other meats is required.


Serves 4
In many supermarkets, you will find farm-raised venison sold as small roasts in packets.
The meat is very lean, so there is very little shrinkage after cooking.


400g-500g farm-raised venison roast (move the venison from the packet the day before cooking it, wrap it in paper towels and put in refrigerator overnight)
Mixed Herb and Garlic Rub
1 Tbsp olive oil
White Bean Garlic Dip

Place the venison in a bowl and rub with Mixed Herb and Garlic Rub. Leave at room temperature for 30 minutes.

Preheat the oven to 180 degrees Celsius. Lightly grease a low-sided baking tray with olive oil. If you wish, tie the venison with kitchen string to draw in flappy sides or ends.

Place on try and in preheated oven. Cook for 10-15 minutes or until the venison is rare to medium rare. If using a meat thermometer, it should read 54°C-57°C.

Remove from the oven, cover the tray with tea towels and rest away from the heat for 5-10 minutes.

Remove the string. Slice the venison and serve with Roasted Asparagus and White Bean Garlic Dip.



1 tsp black peppercorns
3/4 tsp flaky sea salt
1 large clove garlic (peeled)
1 small red chilli (seeds removed and finely chopped)
1 Tbsp finely chopped thyme
1 Tbsp finely chopped sage
1 Tbsp finely chopped parsley
1 Tbsp olive oil

Place peppercorns, salt and garlic into a mortar and pound with a pestle until crushed.

(Alternatively, pre-grind peppercorns and salt and mix with other ingredients in a bowl.)

Add chilli, thyme, sage and parsley to the mortar and pound with pestle until crushed and combined.

Drizzle oil into herbs while pounding and mixing.

Use immediately or, if storing, place into a small container and pack down firmly.

Pour on a little extra olive oil to coat the rub and cover with a tight-fitting lid.

Refrigerate for up to five days. When ready to use, stir well.


Serves 4
The thinner the spears, the less time they will take to cook. Remove from the oven before the asparagus starts to brown and when it still has a skerrick of crispness and a bright-green colour.


700g-780g (30-32 spears) evenly-sized asparagus (fibrous ends snapped off)
2 Tbsp extra-virgin olive oil
1/2  tsp flaky sea salt
1/8 tsp freshly ground black pepper bb

Preheat oven to 180°C. Place asparagus on a low-sided baking tray, drizzle with olive oil and sprinkle with salt and pepper. Place into preheated oven and cook for 8-12 minutes or until al dente (with slight resistance to the bite) and still bright green.
Serve hot or warm.


Makes 250ml or 1 cup


400g tin white lima or haricot beans (drained and rinsed)
1 Tbsp mashed Roasted Garlic
2 Tbsp extra-virgin olive oil
1/2 Tbsp lemon juice
1 tsp flaky sea salt
Pinch freshly ground white pepper
Place beans, garlic, oil and lemon juice into a food processor fitted with a metal blade and process until smooth.
Season with salt and pepper.
Serve immediately or refrigerate covered for up to 3-4 days.


Yields 145g


220g-295g (3-4) bulbs of garlic
1 Tbsp olive oil
1 Tbsp fresh thyme leaves
1/2 nte tsp flaky sea salt
1/8 tsp freshly ground black pepper

Preheat oven to 180ºC. Trim top quarter off the whole garlic heads to expose cloves.

Blanch in boiling water for 10 minutes. Drain well.

Discard any loose skin and puncture sides and top with a fork.

Place into a ceramic dish and drizzle generously with oil then sprinkle with thyme, salt and pepper.

Roast for 35-40 minutes or until the cloves start to pop out of their skins.

Cool and squeeze the garlic out. Store covered in refrigerator for up to five days.

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