Pasta, their is something very comforting about sitting down to a big bowl of hearty pasta after a long day at work. Been dreaming of a having rigatoni pasta and was leaving work the other day and venison mince caught my eye and well that, was that!
I’ve used venison with a tomato base and raisins for a bit of sweetness finished with some crunchy green beans and baby spinach. My partner and I were both pretty happy with the outcome but why don’t you be the judge and make it for yourself ?
500gm Venison mince
1/2 white onion, diced
1 tbsp. fresh garlic crushed
2 tbsp. oil
1c tin diced tomatoes
2 tbsp. tomato paste
1 continental beef stock jelly pot
1 cup. raisins
1/4 cup. red wine
1 tbsp. brown sugar
2 tbsp. Worchester sauce
500gm rigatoni pasta
salt and pepper
200gm green beans
1 1/2 cup baby spinach
Heat frypan over medium to high heat add oil, onions and garlic until brown.
Add chunks of venison mince and brown pieces season well.
Add raisins, tomato paste, stock, sugar, Worchester sauce and red wine. Stir well to combine and add tin tomatoes, simmer for 30minutes over a low heat.
Cook your rigatoni pasta in boiling well salted water for 11 minutes and drain keeping 1/2 cup of the cooking liquid.
Blanch green beans in boiling water for 2 minutes and run under cold water to keep them nice and green.
Add venison base to drained pasta with blanched green beans and baby spinach followed by the 1/2 cup of pasta water.
Stir well to combine check and adjust your seasoning.
I love devilled sausages, well anything that has meat and a gravy like sauce to be honest with you! But what if you want to make your own from scratch? I have made a simple yet very satisfying alternative using venison sausages, which could easily swapped for beef finished with a thick bold gravy. I served this simple dish with some sesame cumin roast pumpkin, white rice and handful of spinach. This dinner was on the plate and ready to eat within 30 minutes of starting so it would be perfect for a week night meal!
Paprika and Capsicum Venison Sausages with Sesame Cumin Roast Pumpkin
5-8 venison sausages
3 tsp. canola oil
1 onion, sliced
1 red capsicum, 3cm chunks
1 tsp. garlic
2 tsp. smoked paprika
2 tbsp. cornflour
1/4 cup. Worchester sauce
2 tbsp. brown sugar
2 tbsp. balsamic vinegar
1 cup. water or stock
salt and pepper Roast Sesame Pumpkin
1/2 small crown pumpkin, sliced
1 tsp, cumin
1/2 tsp. coriander
2 tbsp. canola oil
2 tbsp. sesame seeds
1 tbsp. garlic, thinly sliced
salt and pepper
To serve steamed rice and 1/2 bag baby spinach
Pre-heat oven 200 degress fan bake.
Peel pumpkin and slice, lay out on lined roasting dish and sprinkle with cumin, coriander, sesame seeds, slat pepper and oil. Roast for 25 minutes
Heat fry pan over medium heat, add oil and sliced onion sauté slightly and add sausage browning each side around 2 minutes on each.
Add capsicum, garlic and paprika stir to combine.
Sprinkle with cornflour until mixed in well.
Combine Worchester sauce, vinegar, brown sugar and stock in a jug.
Pour into sauces stirring well to avoid lumps, lower the heat to a simmer and cook for a further 10 minutes until thick and glossy.
Check your seasoning, and remove pumpkin from oven this will be tender.
Serve sausages on rice with a handful of fresh baby spinach and the roast sesame pumpkin.
Everyone who knows me knows I absolutely love a good bargain! One of my favorite things to do is get the reduced to clear meat goes very cheap and usually still has 2 days good before it must be frozen. However these were not reduced to clear they were full price $3.86 for 5 venison necks, $5.99kg now that is awesome isn’t it?
Venison is one of my favorite meats its super high in iron and very lean! Today I was in a relaxed mood as it was my day off so i decided to put the slow cooker on. I love the thing I must say switch it on in the morning by dinner time all you have to do is thicken and make some mash. Love a simple dinner and here is a beauty one im sharing with you all!
Venison necks are a nice cheap cut of meat and they have a surprising amount of meat on them to so its a great value for money meat. You can find them at most supermarkets i picked these up from pak n save however i used to get them at countdown and sometimes new world as well. The ones here are from Canterbury from a farm called the Merchant of Venison. If your lucky enough to have wild venison or know a hunter who could get you some give it a go with that it has a more gamer flavour and is also delicious.
Slow Braised Venison Necks with Cranberry and Pumpkin on Swede and Agria Mash
5-6 venison necks
1 tsp paprika
1 onion, fine dice
1 stalk celery, medium dice
2 cloves garlic, fine dice
1/2 small crown pumpkin, peeled and 3-4cm dice
1 tin diced tomatoes
1 bay leaf
1 tbsp fresh rosemary
1/4 cup cranberries
1/4 cup brown sugar
2 tbsp balsamic vinegar
salt and pepper
2 tbsp cornflour + water for slurry Swede and Agria Mash
1/4 swede, peeled and small 2cm dice
3 medium agria potatoes, peeled and 4cm dice
1 spring onion, finely sliced
1/8 cup milk
salt and pepper
Turn slow cooker onto low.
Season venison generously with salt, pepper and the paprika on both sides.
Heat medium fry pan over a medium to high heat, add 1 tbsp oil followed by onion, celery and garlic. Saute until opaque add to slow cooker.
Brown venison necks both sides add to the slow cooker with the remaining ingredients, apart from the cornflour.
Cook on low for 6 hours, combine cornflour and small amount of water to make a slurry stir into venison and cook for further 10 minutes.
Bring swede and potato to the boil and cook until tender. ( it is important to cut the swede smaller as it takes longer to cook than potato.)
Drain, mash and stir in butter, milk, spring onion, salt and pepper. Stir well.
Serve venison necks on bed of swede and agria mash with sprinkle of crumbled feta and chopped celery leaves.
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.
Here is the lastest page I have added to my blog, showcasing my entry into the New Zealand Venison Food Writers Competition in 2013. I did not win however I had the honor of them publishing my recipe and the picture is featured on their page and I was also mentioned in the New Zealand Hospitality magazine last year.