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JONATHAN CAMERON/Manawatu Standard

WINTER WARMER: Steve Kelly, head chef and owner at The Brewer's Apprentice, serves up pan-roasted ostrich.

WARWICK SMITH/Manawatu Standard

SWEET KICK: Kevin Groves, head chef at Rendezvous Restaurant and Bar, with his horopito-seasoned venison

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Ostrich and deer are not your typical Kiwi nosh but this weekend you can tease your tastebuds at two Pamerston North restaurants as part of the Monteith's Beer & Wild Food Challenge.

The Brewer's Apprentice and Rendezvous Restaurant and Bar are competing against 117 other restaurants from around the country in the annual competition.

Owner and head chef of The Brewer's Apprentice, Steve Kelly, said this was the second time his restaurant had taken part.

He has paired his pan-fried ostrich dish with oyster mushrooms from Mushroom City in College St and pork sausages from The Heritage Meat Company in Marton.

"It's an opportunity for people to try something they have never tried before ... and to support the locals as well."

Co-owner of Rendezvous Restaurant and Bar Mel Antonio said her staff has received a lot of positive feedback from their venison dish, seasoned with horopito.

Head chef Kevin Groves said his idea was to create a light winter meal. "I just wanted to keep it simple, but make it a little bit different."

Mr Groves said he sourced all of his ingredients from within 100km, so the entire dish has a local feel.

This is the first year the competition has been judged by diners.

To vote, visit monteiths.co.nz. Voting closes this Sunday.

Rich and tender ostrich

The Brewer's Apprentice is offering pan-roasted ostrich. The ostrich has an orange cinnamon glaze, and comes with braised puy lentils and oyster mushrooms with a pork sausage, caramelised apple and black pudding stack.

Beer Match: Monteith's Dopplebock Winter Ale.

Chef Steve Kelly chose to cook ostrich because it is lean, healthy, and one of his personal favourites.

It is cooked medium rare, making it tender and light.

This works well with the other meat on the plate, and the apple adds a crisp, sweet flavour,

The lentils link all the components together perfectly to create a rich and hearty winter dish.

The Monteith's Dopplebock is well-chosen as the beer match, with the malty, rich flavour mimicking elements of the dish.

Pan roasted ostrich: $28

Monteith's Dopplebock: $6

Light and colourful venison

Rendezvous Restaurant & Bar is offering horopito-seasoned venison on kumara mash, with pickled baby beet, sauteed baby turnips and baby carrots, topped with a field mushroom pitivier and Monteith's ale jus.

Beer Match: Monteith's Original.

Chef Kevin Groves wanted to make a light, colourful winter meal.

The venison is cooked rare or medium rare so as not to dry it out.

The highlight of the dish is the field mushroom pitivier, which is similar to a light pie but made with short pastry.

The beetroot and kumara give a sweet kick to each mouthful, and the Monteith's ale jus gives it a light, rounded flavour.

The Monteith's works well to complement the dish, with the subtle malt flavour cleansing each mouthful.

Horopito-seasoned venison: $32.

Monteith's Original: $6.