TASTE OF THE MONTH .... ROAST VENISON
August 2008

This easy dinner is perfect for mid-week entertaining – it looks and tastes great and the whole meal is on the table in less than an hour. Quick cooking venison rump from First Light is ideal for the health conscious as it is lean, high in iron and low in cholesterol and there is very little shrinkage during cooking. Gernot at Gernot’s Gold makes a wonderful selection of jams and jellies and his Tamarillo Chilli Brandy Jelly is the perfect glaze for venison. Ken from Sanderson Wines recommends his Reserve Cabernet 2001 to accompany this meal.

HB Farmers' Market Shopping List

First Light Venison – venison rump
Gernots Gold Jelly – Tamarillo Chilli Brandy Jelly
European Gourmet – venison glaze
Epicurean Supplies – baby chioggia, beetroot or turnips
Krismaw Gardens/G.F Gardens – kumara, garlic, green vegetable
The Village Press – olive oil
Sanderson Wines – Reserve Cabernet 2001; a little to deglaze the pan and the rest to drink with the meal
Gotcha Treats – Chocolate Jumble
Aurum Espresso & Coffee Roasters – White Gold Coffee

 
Recipes

ROAST VENISON RUMP GLAZED WITH TAMARILLO CHILLI BRANDY JELLY
Serves 4

2 tbsp olive oil
1 clove garlic, crushed
freshly ground black pepper
salt
1 venison rump, at room temperature
2 tbsp Gernot’s Gold Tamarillo Chilli Brandy Jelly, melted

RICH VENISON GRAVY
ﾽ cup red wine
200mL venison glaze
2 tsp Gernot’s Gold Tamarillo Chilli Brandy Jelly

1. Preheat oven to 200C.
2. Combine olive oil, garlic and pepper and salt to taste. Brush mixture over venison rump.
3. Place a heavy based frying pan over a medium heat and heat until hot. Add venison rump and sear quickly on all sides. Transfer to a roasting dish, brush liberally with Tamarillo Chilli Brandy Jelly and roast for 15-20 minutes or until cooked to your liking – venison is usually served rare to medium rare. Remove from oven, cover loosely with aluminum foil and set aside to rest for at least 10 minutes before carving.
4. To make gravy, place roasting dish over medium heat, stir in red wine to deglaze pan. Add venison glaze and jelly and cook for 3-4 minutes or until gravy is heated through and jelly melted.

Serving suggestion: Slice venison and serve on a bed of kumara mash accompanied by boiled baby chioggia and steamed green vegetable.

To prepare baby chioggia: Scrub chioggia, place in a saucepan and cover with cold water. Bring to the boil and simmer until tender. Drain and remove the skins. If baby chioggia are unavailable use baby beetroot or baby turnips instead.

To finish: Visit Kirsten and Amanda at Gotcha Treats and check out their wonderful range of decadent homemade chocolates. For this dinner they made us one of their fabulous Chocolate Jumbles which is an edible chocolate case filled with a selection of chocolate truffles and treats – if you would like one of these, have a chat to them and they can make one to suit the size of your party. Accompany with a cup of Aurum White Gold Coffee and you have a spectacular, yet easy dessert.