Fennel and Beer Braised Venison Shanks

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Rich Fennel and Beer Braised Venison Shanks with fresh Marrow served upon Creamy Garlic Mash and wine fried Green Cabbage.
This dish is rich in flavour and pairs perfectly with creamy mash, warming your house and  heart on a cold autumn day.

Ingredients:

4 venison shanks
2 onions, large dice
4 garlic cloves
3 carrots, skin on large chunks
1 fennel bulb, sliced
2 heaped tbsp. sultanas
1 bottle speights gold medal ale
4 tbsp. Worcester sauce
2 tbsp. balsamic vinegar
1 can tomatoes
1 vegetable stock cube
2 tsp. fresh rosemary
salt and pepper
2 tbsp. corn flour + 2 tbsp. cold water

Wine fried Cabbage
Creamy Garlic Mash

Method:

  1. Turn slow cooker onto low setting.
  2. Add carrots, fennel, rosemary, sultanas to slow cooker.
  3. Heat a heavy based fry pan over a medium to high heat, add half the oil and brown shanks on both sides. (This will add rich caramelized flavours to your braised venison.) Once browned add to slow cooker.
  4. Add remaining oil to fry pan and brown onions and garlic around 1-2 minutes, add to slow cooker.
  5. Turn of the fry-pan and pour in beer to deglaze and remove all tasty caramelized bits from the pan, add this to your slow cooker along with tomatoes, worcester sauce, balsamic vinegar and stock cube.
  6. Give this a wee stir and a good seasoning of salt and pepper, cook on low for 7 hours.
  7. Make a slurry with the corn flour and water, add to your slow cooker and cook for 15minutes to lightly thicken your braising liquid.
  8. Check the seasoning and serve these beautiful braised venison shanks upon creamy garlic mash and wine fired green cabbage.
  9. If the bones fall of the meat make sure you serve them because this is where the delectable bone marrow is hiding.

Serves: 4

New Zealand Venison Shanks.

New Zealand Venison Shanks.

Add carrots, fennel, rosemary, sultanas and browned onions and garlic to the slow cooker.

Add carrots, fennel, rosemary, sultanas and browned onions and garlic to the slow cooker.

Brown venison shanks on both sides.

Brown venison shanks on both sides.

Deglaze the fry pan with beer.

Deglaze the fry pan with beer.

Once you add your corn flour slurry  and cook for 15 minutes it will be ready to eat.

Once you add your corn flour slurry and cook for 15 minutes it will be ready to eat.

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Tasty venison bone marrow all gone.

Tasty venison bone marrow all gone.

 

New Zealand Venison

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Fennel and Beer Braised Venison Shank with fresh Marrow served upon Creamy Garlic Mash and wine fried Green Cabbage

New Zealand the land of the long white cloud for many we call it home and I also call it paradise. With rolling hills, native forests, winding rivers and snowy peaks our country has it all.

We produce some of the best top quality meat here in New Zealand. Lamb, Beef and Venison are some of the largest meat exports from our country which go all over the world. Venison  is the star of tonight’s dish. Venison has more iron than beef and is lower in fat than skinless chicken. The range of farmers in new Zealand that are producing venison available in supermarkets is growing. Venison is one of my favorite meats , wild is even more delicious however today I am using store brought New Zealand farmed venison. I got 4 venison shanks from pak N save last week for $9.00 I thought this was a good deal. When adding a bulb of fresh fennel, carrots, onions, diced tomatoes and beer it bulks it out along way. Served upon creamy garlic agria mash and wine braised green cabbage you can’t get any better than this dinner.

As the days are cold and wet we are wanting house and heart warming meals, ones with hearty rich flavour that will keep you going. Here is an iron rich slow braised fennel, beer and venison dish with creamy mash and wine fried cabbage and venison marrow, best way to end a cold Dunedin day.

Would you like this recipe? Comment Below

Kumara and Beef Slow Cooker

 

 

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker

As winter looms closer and the weather out side isn’t the nicest, its great too come home to a dish already cooked and the house smelling amazing. On a cold and busy day last week I pulled out the slow cooker and created this tender slow cooked meal. Rich beef alongside naturally sweet kumara and carrots with a flavorful gravy. This is an affordable recipe and I hope you try it out, its one that’s worth having in your recipe collection.

Kumara and Beef Slow Cooker

Ingredients:

1 cup carrot, rinse leave skin on and 2cm dice
2 cup kumara, rinse leave skin on and 3cm dice
2 small red onions, diced
4 cloves garlic, crushed
2 tbsp. olive oil
1 tbsp. butter
1 orange zest and juice
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
850gm beef blade steak, remove fat and cut 3cm dice
1/4 cup flour
1 tsp. salt
3/4 tsp. pepper
4 tbsp. Worchester sauce
1 tbsp. balsamic vinegar
1 1/2 cup vegetable stock
1 1/2 tbsp. cornflour

 

Method:

  1. Turn on slow cooker to either low or high, check the bottom of the recipe for cooking times and temp.
  2. Heat a heavy based fry pan over a medium heat at 1 tbsp. of oil followed by onions, garlic, thyme and rosemary. plus a good pinch of salt and pepper.
  3. Once the onion mix has started to brown add zest and juice of the orange and tip into the base of your slow cooker.
  4. Add stock to the hot fry pan, this will deglaze it and remove all the tasty flavour stuck to it. Add this to the slow cooker.
  5. Remove fat from beef and cut into 3cm chunks.
  6. In a snap lock bag combine the flour, salt and pepper mix well. Add diced beef and coat with the flour mix. (give it a good shake)
  7. Dust of excess flour this will burn when browning.
  8. Heat fry pan to a medium heat add 1/2 tbsp. oil and 1/2 tbsp. butter, add beef and brown both sides add to the slow cooker. ( I did this in 2 batches so the beef didn’t stew.)
  9. Add Worchester sauce and balsamic vinegar to the slow cooker give it a light stir, place the lid on and cook.
  10. Combine corn flour with 2 tbsp. cold water stir and make a slurry, add this to your slow cooker in the last 30 minutes to thicken up the sauce into a glistening gravy.
  11. Turn slow cooker onto warm while you cook either some rice, mashed potatoes or serve with dumplings and your fave green veges.

Ive served mine with a side of brown rice, red quinoa and homemade walnut parsley pesto.

Serves: 4-5

Cooking times and Temps.

Low – Cook for 8 hours

High – Cook for 4 hours

Leaving skin on your vegetables helps retain nutrients and vitamins.

Leaving skin on your vegetables helps retain nutrients and vitamins.

 

Brown onions, garlic, rosemary and thyme.

Brown onions, garlic, rosemary and thyme.

 

Add orange zest.

Add orange zest.

 

Add stock and deglaze the pan, add to the slow cooker.

Add stock and deglaze the pan, add to the slow cooker. 

 

Remove fat from beef and cut into 3cm dice.

Remove fat from beef and cut into 3cm dice.

 

Lightly coat diced beef in seasoned flour mix.

Lightly coat diced beef in seasoned flour mix.

Add browned meat to slow cooker.

Add browned meat to slow cooker.

Stir and cook on low for 8 hours or high for 4 hours.

Stir and cook on low for 8 hours or high for 4 hours.

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker served mine with a side of brown rice and red quinoa and walnut parsley pesto.

Kumara and Beef Slow Cooker served mine with a side of brown rice and red quinoa and walnut parsley pesto.

 

I hope you all enjoy this recipe!

 

People, Place and AMAZING Produce

Otago Farmers Market

Taste before you buy Southern Gold Peaches Delicous

Otago New Zealand is home to one of the largest Farmers Markets in New Zealand , where vendors come from all around the Otago region to sell their amazing produce to the people of Dunedin. I strongly believe that if you have a farmer’s market in your town, city or near by you should definitely head down and support the local growers and vendors that give a piece of their life and hard work to the community.

It’s not only the produce that makes it a great place but its the people , all greeting you with a smile and are willing to go above and beyond to share stories and talk about their products and produce. There is a strong sense of community at the Dunedin farmers market. A place that is welcoming and makes you feel very comfortable.

I went down to the market as I do most Saturdays to purchase my weekly fresh fruit and veges. I love to create tasty dishes with fresh local ingredients giving my piece back to the community by spending my money there rather than at a commercial supermarket.

This week I purchased some beautiful Southern Gold Peaches , I got to taste these peaches before I purchased them which I love , you can’t do that at the Supermarket!! All peaches have a different flavour and trying before you buy gives you a sense of the taste and bursts of flavour before you purchase. With my Southern Gold peaches  I am going  to make a white chocolate velvet cake with fresh stewed peaches which I will be posting about tomorrow and sharing the recipe.

If you have not been down to your local farmers market I suggest you do so! Everything is a great affordable price, top quality and full of a welcoming community of local growers.

Go on give it a go!!

Check back tomorrow for my recipe using my delicious Southern Gold Peaches.

A trip to the beach

 

A kiwi classic

A day of adventure

Today I took a trip out of Dunedin and headed down the coast just a short trip 20 minutes down the east coast of New Zealand to the small community of Brighton. As I opened the car door and got a whiff of salt air the memories come flooding back not of here in Brighton but of my childhood and all the trips me and my family would take to the beach. One thing that all of those trips had in common was the good old kiwi classic Fish and Chips. Growing up in New Zealand we hold two things very close to our hearts; 1- Fish and Chips with classic Watties tomato sauce and 2- Our beautiful country.

Growing up in a country like this is a privilege New Zealand is by far one of the most amazing places on earth. I have done a bit of travelling over the years to Australia, Philippines, Malaysia and Singapore and I will tell you this now and I can guarantee again in the future that there is no place in the world like home, New Zealand.

Our country not only has amazing people but the land is such an amazing place it gives you so much, you just have to know what you are looking for.
While on my wee trip to the beach to reminisce in a great family past time of hot chips and tomato sauce I thought I would put my knowledge of foraging to use and forage some ingredients to make a dish out of. In my first year of my degree we did a foraging paper which showed and helped us understand what around our country is edible and it provides on a daily and seasonal basis. It was to my amazement that there is so much around you that is edible and is free, there are so many plants that grow around the coast  that are edible. I set about looking around the coastline where there was plenty of foliage and found an abundance of beach spinach (Kokihi)- Native to New Zealand it is not the same kind of spinach you get from the supermarket it has thicker leaves and has a similar taste. It has red/pinky stalks and creeps along the ground a good source of vitamin C .

Beach Spinach ( Kokihi)We are so lucky in New Zealand

 

Here are two images of New Zealand beach spinach , on the left is some lush patch of fresh new growth that was in a spot well shaded and protected from the sun and on the right is some older beach spinach which was more open to direct sunlight. Both are edible but the greener leaves have a more fresh taste to them as they are younger.
I will be posting a dish that uses beach spinach in a later post.
It can be used like regular spinach just make sure that you give it a good rinse and then it is ready to use. Great in salads, pasta dishes even puréed  up and served on a piece of venison.

Please check out a post I will be adding in the next couple of days: Handmade beach spinach pesto.