Recipes
Ruth Pretty's Farm-Raised Venison
Venison
Preheat oven to 200ºC. Rub venison medallions very lightly with oil and sprinkle with pepper.
Place a low-sided baking tray into preheated oven for 3 minutes till hot.
Working quickly remove tray from oven and place venison onto tray. Place tray into preheated oven, preferably near top of oven, and roast for 4 -5 minutes or till venison is medium rare. Push the tip of thumb into meat and it should feel firm and resisting but soft in the inside. If blood is beginning to come out then the venison is cooked to medium.
Remove from oven and to rest venison cover tray with heavy tea towel and place away from heat. Pour any meat juices in tray into sauce and slice venison.
Stir-Fried Shitake Mushrooms
Place oil into wok set over a low heat and when oil is hot add ginger and cook for 10 seconds.
Add mushrooms and cook for a 1 minute or till they are just beginning to soften. Add chicken stock, rice wine and soy sauce.
Increase heat and cook for 3-4 minutes till liquid has reduced to one quarter and mushrooms are firm but tender.
Remove from heat and stir in sesame oil and salt.
Honey Garlic Sauce
In a small pot set over a low heat place honey, wine, garlic and soy sauce and over a low heat stir till honey is dissolved.
Bring to the boil. Reduce to simmer and serve.
Stir-Fried Spinach with Garlic
Place a wok or frypan over a medium heat. Add oil and once hot add spinach and salt.
Stir-fry for 1 minute or till leaves are thoroughly coated with oil.
Continue to stir-fry till spinach has wilted to approximately one-third of its original size. Add sugar and garlic and continue stir-frying for approximately 1 minute or till garlic has softened.
Drain off liquids and serve hot or warm.
To Serve
Arrange venison with mushrooms onto warmed dinner plates or a platter, drizzle with Honey Garlic Sauce and accompany with spinach. Sprinkle with spring onions.
Preparation: 30 mins
Time to cook: 30 mins
Ingredients
Venison
400g farm-raised venison medallions
15mls olive oil
¼ tsp freshly ground black pepper
2 spring onions (mainly white part, finely sliced on angle)
Honey Garlic Sauce (makes 200mls)
50g manuka honey
60mls Shao Hsing rice wine
3 cloves garlic {finely chopped}
50mls light soy sauce
Stir-Fried Shitake Mushrooms
45ml corn oil
2 tbsp finely chopped peeled fresh ginger
250g small fresh shitake mushrooms
60 ml chicken stock liquid
60ml Shao Hsing rice wine
1 tsp light soy sauce
20mls sesame oil
½ tsp flaky sea salt
Stir-Fried Spinach with Garlic
15ml (1 tbsp) corn oil
400g spinach leaves (washed)
½ tsp salt
1 tsp sugar
2 tsp finely chopped garlic
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