Recipes
Tea Smoked New Zealand Venison with Roasted Beet Marshmallow
Recipe by Graham Brown
Method
Smoke the Venison
Coat the raw meat in the sugar / salt with tea. Let stand for 3 hours turning frequently. Remove and drain.
Smoke over Manuka (or other aromatic wood) chips soaked in red wine. Smoke as cool as possible away from heat. Smoke until smoke is finished.
Cool and sear on hot plate to get a nice brown colour (coat with cracked pepper). Cool.
Beet Marshmallow
Roast beets whole until soft then cool and remove skin and puree flesh. Add horseradish to puree.
Heat the chicken stock, and add gelatin. Once dissolved add beet puree and beat until light and fluffy, fold in a beaten egg white, then pour into a 1 cm deep tray. Wait till it sets and cut into 1cm dice.
Garnish
Baby arugula small red cress fried parsnip and fresh horseradish cream
To Serve
Slice the venison thinly, roll and place on serving plate, place the cubes of marshmallow among the slices of venison, and scatter over assorted greens with a dab of horseradish on the side.
Preparation: 3 hours
Time to cook: 20 mins
Ingredients
Smoked Venison
1 loin of New Zealand venison or 500 gm New Zealand venison denver leg fillet
4 red fruit tea bags
1/2 cup of coarse salt
2/3 cup of brown sugar
Beet Marshmallow
6 red beets
1 tablespoon grated horseradish
1 cup chicken stock
8 leaves gelatine
Garmish
Assorted salad greens, assorted nuts, something for texture like crispy fried parsnip
Horseradish cream
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