Mince Recipes

Here are some inspirations for preparing our tender, flavourful venison mince.

These choice wild venison recipes sent to us by Raukumara Red fans. Please note these recipes are not our own and we therefore do not know their origin.


Coconut Venison Curry

TIME REQUIRED: Approx 30mins.

INGREDIENTS:
450g venison mince
1 tblsp olive oil
2 garlic cloves,chopped
1tsp ground cumin
1tsp ground coriander
1tsp garam masala
2tbsp ground almonds
3/4 cup coconut milk
1/2 cup beef stock
1cm fresh ginger,chopped
1 cup rice
1tsp tumeric
1tbsp flaked almonds

METHOD:
Heat the oil in a heavy pan and fry the mince and garlic for 5 mins.
Add the cumin,coriander,garam masala and ginger and cook for another 2 mins.
Add the ground almonds and stir well.
Pour in coconut milk and stock and bring to the boil. Reduce heat and simmer for 20mins,stir in fresh coriander
Meanwhile cook rice,stir in flaked almonds and tumeric.
Serve .


Venison Pasta Bake

TIME REQUIRED: Approx 1hour

INGREDIENTS:
450g Raukumara Red Venison Mince.
1tbsp olive oil
1 onion,chopped
2 garlic cloves,crushed
2tbsp tomato puree
2tbsp flour
1 1/4 cups beef stock
2 lge tomatoes,sliced
1 cup pasta
450g unsweetened yoghurt
2 eggs
1/2 cup grated cheese.

METHOD:
Pre heat oven 180.C
Heat the oil,fry venison until brown.
Add onion and garlic and fry for another 5mins.
Stir in tomato puree and flour and cook for another minute.
Add the stock,bring to the boil and simmer for 20mins.
Meanwhile,cook the pasta as recommended.
Tip the meat mixture into a shallow oven-proof dish,with sliced tomato on top.
Mix the pasta,yoghurt and eggs together. Spread this over tomatoes and sprinkle with cheese,bake for 1/2 to 45 mins.


Venison Casserole.

TIME REQUIRED: Oven 2-3 hours

INGREDIENTS:
750g Stewing Venison(shoulder,back leg or trim)
1cup red wine
1/2 cup flour
1tsp mustard
1tsp sugar
1tsp paprika
1tsp salt
1tsp nutmeg
1 green pepper
1 onion
1 clove garlic
1 cup sliced mushrooms
3tblsp chicken stock
1 sheet ready rolled flaky pastry.

METHOD:
Preheat oven 150.C
Cube venison, place in casserole dish.
Mix wine,flour,mustard,sugar,paprika,nutmeg and salt and pour over venison. Allow to stand for at least 2 hours.
Chop veggies and add to the meat,add stock ,cover and bake for 2 hours.
Increase temp to 180.C and cover hot casserole with flaky pastry,cook for 20-30mins until pastry brown.



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