Recipes

SPIT ROAST OF VENISON WITH SMOKED CORN AND BLACK BEAN HASH

 

Method

Puree all marinade ingredients together to make a sticky mass. Rub all over the venison and stand for an hour. Remove the excess and roll in the cracked pepper. Place on spit roast and cook slowly, basting frequently with oil until medium rare, (internal temperature 57°C). Remove and rest.  

 

For the Hash

Take two ears of corn and smoke (for about an hour) along with the tomatoes. Shuck the corn, peel and deseed the tomatoes and dice. Sauté the Venison mince until browned, add onion and the garlic and the finely diced chipotle chilli, and red pepper, lower the heat and add the sweet corn and tomato concasse.  Simmer until corn is soft, add the cilantro and seasonings.  Finally add the cooked black beans and cool.

 

To Serve:

After the venison has rested, slice across the grain, spoon on the black bean hash, and serve with your your favourite spicy bbq sauce.  (Graham Brown recommends his own Jack Daniels Whisky Sauce – refer http://www.nzvenison.com/jackdaniels

 

 
 
 
 
Serves 6

Preparation: 30 mins

Time to cook: 30 mins

SPIT ROAST OF VENISON WITH SMOKED CORN AND BLACK BEAN HASH

Ingredients

Venison

 1 venison topside (1/2 kg)

1 Tbspn cracked pepper

 

 Marinade

¼ cup sweet molasses

1 bunch of coriander

½ cup salt

1tsp ground cumin

 

Hash

1 can of precooked black beans

2 ears sweet corn

1 red bell pepper blistered and peeled

3 large ripe tomatoes

1onion diced

2 cloves garlic

2 Chipotle chillis

2 tablespoons cilantro leaves

Ground cumin

1 cup tomato concasse

Olive oil

Salt & pepper TT

 

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