Raukumara Red's NNZ Wild Vension presents - Celebrity Chef My Food Bag

Celebrity Chef - My Food Bag

My Food Bag plans delicious, healthy menus for each week and delivers fresh ingredients with exciting recipes to your door.

A team of nutritionists and chefs work to develop and create mouth-watering new recipes every week featuring what’s best in season, and use top quality free range and locally sourced ingredients – ensuring all your nutrition needs are met.

To visit My Food bag for more exciting recipes click here


My Food Bag Recipes

Have a look through some of these delectable recipes featuring our Wild Venison!

Celebrity Chef My Food Bag SEARED RAUKUMARA RED VENISON MEDALLIONS WITH PORCINI AND RICOTTA PANSOTTI AND CAVOLO NERO

Raukumara Red Seared Venison Medallions with Porcini and Riccota Pan and Cavolo Nero

Ingredients:

300g venison medallions (at room temperature)
1 tablespoon olive oil C
250g porcini and ricotta pansotti
3–4 handfuls of cavolo nero, roughly chopped
cup white wine C
1 teaspoon smoked paprika
1 tablespoon Worcestershire sauce C
1 teaspoon brown sugar C
1 tablespoon olive oil C
1 teaspoon butter C
1 shallot, finely diced
2 cloves garlic, finely sliced
cup sour cream

Instructions:

BRING a large pot of salted water to the boil.
1. Pat venison dry with paper towels. Rub with olive oil and season
with salt and pepper. Heat a large fry-pan on medium to high heat and
sear venison for 2–3 minutes each side for medium-rare (depending on
thickness). Set aside and cover with tinfoil to rest while you prepare rest
of the meal

2. Cook pansotti in boiling water (on a rolling boil, do not boil too
rapidly or filling may burst) for 2–3 minutes, until al dente (just tender).
Pansotti will float to surface when cooked. In final 30 seconds of cook
time, add cavolo nero to pot with pansotti to wilt. Drain and add a
drizzle of olive oil to prevent sticking.

3. In a small bowl mix wine, smoked paprika, Worcestershire sauce and
brown sugar together. Heat olive oil and butter in same pan venison
was cooked in on medium heat. Add shallot and garlic and fry for about
2 minutes until soft and translucent. Pour wine mixture into pan and
simmer for 1 minute until liquid has reduced by half. Turn off heat and
stir through sour cream. Gently toss pansotti and kale through sauce to
coat well. Season with salt and freshly ground black pepper. Cover and
leave for 1–2 minutes to warm though. Thinly slice venison against the
grain.

TO SERVE, place pansotti, cavolo nero and sauce onto each plate, top with
a few venison slices.


My Food Bag Raukumara Red NZ Wild Venison Seared with Caramelised Pumpkin and Mushroom Sauce

Seared Raukumara Red Venison with Caramelised Pumpkin and Mushroom Sauce

Ingredients:

SEARED VENISON
300g venison medallions (at room
temperature)
2 teaspoons venison spice mix
1 tablespoon olive oil C

CARAMELISED PUMPKIN AND BABY
KALE
450g pumpkin, skin-on
1 tablespoon runny honey or maple
syrup C
1 tablespoon olive oil C
100g baby kale, leaves finely chopped

MUSHROOM SAUCE
3 tablespoons white wine or masala C
1 shallot, finely diced
125g button mushrooms, thinly sliced
1 teaspoon soy sauce C
cup cream
1 tablespoon pomegranate molasses,
to serve

Instructions:

PREHEAT oven to 220°C. Line an oven tray with baking paper.

1 Pat venison dry with paper towels and combine with venison spice
mix and olive oil to coat well. Set aside.

2 Dice pumpkin 1–2cm (leaving skin on), and toss with honey/maple
syrup and olive oil on prepared tray and season with salt and pepper.
Roast for 12 minutes then toss baby kale with pumpkin on tray and
roast a further 2–3 minutes until baby kale is just wilted and pumpkin is
tender and caramelised.

3 While pumpkin is cooking, heat a drizzle of oil in a large fry-pan
on high heat. Fry venison for 2–3 minutes each side for medium-rare
(depending on thickness), or until cooked to your liking. Remove from
pan and cover with foil to rest while you prepare the sauce.

4 Return same pan to medium heat. Add wine/masala to pan, let it
bubble and use a wooden spoon to rub bottom of pan to release any
pan brownings (this is called de-glazing). When wine/masala has
almost evaporated, add a drizzle of olive oil and shallot and cook for
2–3 minutes until soft. Add mushrooms and cook a further 2 minutes
(add a splash of water to pan if shallot starts to stick). Add soy sauce
and cream, and simmer for 2–3 minutes until slightly thickened. Slice
venison against the grain.

TO SERVE, divide pumpkin and baby kale between plates. Top with
venison and spoon over mushroom sauce. Drizzle lightly with
pomegranate molasses.


My Food Bag Seared Raukumara Red Venison with Polenta Feta Smash and Beetroot Ginger Cranberry Jus

Seared Raukumara Red Venison with Polenta Feta Smash and Beetroot Ginger Cranberry Jus

Ingredients:

SEARED VENISON AND BEETROOT
GINGER CRANBERRY JUS
1 head broccoli, cut into small florets,
stems sliced
300g venison medallions (at room
temperature)
teaspoon cornflour mixed with
cup water C
cup red wine C
cup beetroot, ginger and cranberry
relish

POLENTA FETA SMASH
1 cups chicken broth *
cup milk C
cup instant polenta
1 tablespoon butter C
100g feta cheese, crumbled * 2 tablespoons chopped chives

Instructions:

BRING a full kettle to the boil.

1 Place broccoli in a medium, heat-proof, bowl with a pinch of salt and
cover with boiling water. Leave for 8 minutes until bright green and
tender. Drain, set aside and keep warm.

2 While broccoli cooks; heat a drizzle of oil in a medium fry-pan
(preferably non-stick) on high heat. Pat venison dry with paper towels
and season with salt and pepper. Cook for 2–3 minutes each side for
medium-rare (depending on thickness), or until cooked to your liking.
Set aside, covered with foil, to rest for 5 minutes then slice against the
grain.

3 In same pan, reduce heat to low. Add cornflour/water mixture, red
wine and turn off heat to simmer (using residual heat from pan) for
30–40 seconds until sauce thickens slightly. Stir through beetroot,
ginger and cranberry relish and cook for a further 30 seconds. Set aside
and keep warm.

4 Place chicken broth and milk in a medium pot and bring to the boil
on high heat. Reduce heat to medium and immediately add polenta,
whisking continuously for about 2 minutes, until polenta is very thick
and soft to the bite. Remove from heat and whisk in butter. Using a
wooden spoon, fold through feta and half the chives.

TO SERVE, spoon polenta onto plates. Top with sliced venison and spoon
over beetroot ginger cranberry jus. Serve broccoli on the side and
garnish with remaining chives.


My Food Bag Raukumara Red Venison in Lettuce Cups with Kumara Chips and Tomato Basil Salsa

Venison in Lettuce Cups with Kumara Chips and Tomato Basil Salsa

Ingredients:

VENISON PATTIES
cup panko breadcrumbs
cup milk C
600g venison mince
red onion, finely chopped
2 tablespoons chopped parsley leaves
and stalks * teaspoon salt C
teaspoon ground black pepper C
1 carrot, grated

KUMARA CHIPS
800g orange kumara, scrubbed, cut
into 1–2cm thick chips
1 tablespoon olive oil C

TOMATO BASIL SALSA
2 tomatoes
2 tablespoons basil leaves
red onion, finely diced
1 tablespoon extra-virgin olive oil C

TO SERVE
1 baby cos lettuce, leaves separated
70g feta cheese, crumbled

Instructions:

PREHEAT oven to 200°C. Line an oven tray with baking paper. Preheat
BBQ hot plate to medium (if using).

1 In a large bowl, soak panko breadcrumbs with milk, leave for 2
minutes.

2 Toss kumara with oil on prepared tray. Season with salt and bake for
about 20 minutes until tender. Turn once during cooking.

3 Add all remaining venison patty ingredients to the bowl with the
panko breadcrumbs and milk. Use clean hands to mix thoroughly.
Measure about ¼ cups of mixture and shape into 1.5cm thick patties.
Place on a plate and into the fridge for 5 minutes to firm up while you
prepare the salsa.

4 Dice tomatoes 1cm; roughly chop basil; place in a small bowl with
onion and oil. Season with salt and freshly ground black pepper and stir
to combine. Set aside.

5 Heat a drizzle of oil in a large fry-pan (preferably non-stick), on
medium heat (or use BBQ hot plate). Fry venison patties for 4 minutes
on one side, turn over and press down with a fish slice, fry a further
4 minutes until just cooked through. Rest on a plate, covered for 2
minutes.

TO SERVE, divide kumara chips between plates. Place a venison patty into
a lettuce leaf, spoon over salsa and crumble over feta cheese.


My Food Bag Raukumara Red Venison in Lettuce Cups with Kumara Chips and Tomato Basil Salsa

Venison Medallions with Five-Spice Pumpkin Salad

Ingredients:

FIVE-SPICE PUMPKIN SALAD AND
VENISON
400g pumpkin, skin-on
1 tablespoon pumpkin spice mix
½ red onion, sliced 0.5cm
1 ½ tablespoons sweet chilli sauce
½ bag baby spinach leaves
1 sweet Palermo capsicum
300g venison medallions (at room temperature)

DRESSING
1 sachet miso paste (with seaweed)
1 ½ tablespoons olive oil
2 teaspoons rice wine vinegar
1 tablespoon sweet chilli sauce
1 tablespoon water
2 tablespoons chopped coriander (reserve half to serve)

 

Instructions:

PREHEAT oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).

1 Cut pumpkin into 2-3cm-thick wedges. Toss on prepared tray with pumpkin spice mix, onion, sweet chilli sauce and a drizzle of olive oil. Season with salt and pepper and roast for about 15 minutes, or until tender and just starting to caramelise. Turn once during cooking.

2 While pumpkin is roasting, prepare the salad vegetables. Roughly chop spinach; remove core and seeds from capsicum and slice into thin rounds. Set aside.

3 Heat a drizzle of oil in a large fry-pan on high heat. Pat venison dry with paper towels and season with salt and pepper. Cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Alternatively, use BBQ grill. Remove from pan and cover with foil to rest for a few minutes. Slice against the grain.

4 While venison is resting, mix all dressing ingredients together in a small bowl (reserving half the coriander to serve).

5 Remove tray from oven, sprinkle over sweet Palermo capsicum and spinach and toss to combine.

TO SERVE, divide pumpkin salad between plates, top with venison and spoon over dressing. Garnish with reserved coriander.



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