Hall of Fame
This month's winner is Beryl Bailie, One Tree Point, Whangarei.
4 sheets filo pastry
6-10 thin strips cheese
200g venison steak
100g melted butter
6-10 asparagus spears
- Layer pastry together with melted butter and place a rectangle of cheese in the centre.
- Place a single layer of asparagus spears on top.
- Thinly slice venison and layer over asparagus.
- Top with mushrooms and wrap, carefully brushing with melted butter.
- Cook for 15-20 minutes at 200 degrees Celcius.
Serve with red current jelly and seasonal salad or vegetables.
We want your recipes!
There's nothing quite like catching your own dinner and then using a tasty recipe to share it with others.
NZ Fishing News invites readers to share their favourite recipes with a wider audience. The recipes need to be relatively simple, using ingredients readily available in most supermarkets or greengrocery stores.
If you can catch, trap or shoot it, then cook it, we want to hear how you prepare it for the table.
The recipes should start with a name, followed by a list of ingredients and then the directions. The method should also include any tips on preparing the meat/fish for cooking. Follow the style used in this month's recipe.
If you have a photograph of the finished dish, or even the fish/game involved, feel free to include it. If sending it via email, the image should be at least 1MB in size to ensure good reproduction. Don't forget to include your name, address and a daytime contact number.
Your entries can be sent via mail to 'Wild Foods', c/o NZ Fishing News, Box 12-965, Penrose, Auckland 1642, or by email to firstname.lastname@example.org with 'Wild Foods' in the subject box.
All recipes published on this page will see the contributor receiving a 12-month subscription to NZ Fishing News as well as a three-pack of the new FogDog Beer Batter. If the recipe is published in Wild Foods NZ, the contributor will receive a copy of the book for their stocking before Christmas.
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