NZ Food Writers Recipe Competition

Deer Industry New Zealand invites members of the New Zealand Guild of Food Writers to submit their published recipes to a venison recipe competition.

 

With increased retail availability, we want to make sure that New Zealand shoppers are aware that this great tasting and healthy option is now available, at cost effective prices.  97% lean venison mince, succulent venison medallions, and rich flavoured diced venison are all now widely stocked in supermarkets the length and breadth of the country.  Of course the glamour cuts like frenched racks and striploins are available too from specialist outlets for those special occasions

Venison is a delicate meat, and with an almost total absence of fat it is susceptible to overcooking, so needs to be handled with care.  Many shoppers lack confidence to tackle the meat of kings, but they shouldn’t worry, because it is easy to get right.

I’m asking members of the New Zealand Guild of Food Writers to tell them how to cook it properly. And to say thanks, I’m offering some rewards for doing so.  Then I’d like to use all the great entries to produce a venison recipe app and a venison recipe booklet for wider circulation of your recipes.

 

From 1 October 2010 to 31 March 2011 we’re calling for entries:

Categories - Prizes

Best family recipe - $500

Best healthy recipe - $500

Best medallion recipe - $500

Best recipe using any other cut - $500

Best overall recipe - $500

  

Compulsory elements:

  1. The recipe must specify one of: farm-raised venison, Cervena® venison, or the name of the farm-raised venison brand i.e. Woodburn, Silver Fern Farms, Firstlight Foods. 
  2. Recipes using feral venison need not apply.
  3. Recipe must be accompanied with a 300 dpi colour photo of the dish, with permission for DINZ to use to promote New Zealand venison.
  4. Recipe must be accompanied by proof of publication (print or online) between the dates specified (1 October 2010 to 31 Mar 2011).
  5. Entrants must specify which category they are entering.
  6. Entrants must be members of the Guild of Food Writers.

 

Every Entrant will receive vouchers for free venison samples.

Every entry selected for publication will receive NZ$100 as thanks.

 

Judging Criteria:

  • Recipe precision: Completeness and perceived ease of use.
  • Correct cooking technique and timing: i.e. if using dry heat, venison is best served rare/medium rare. 
  • Perception of flavour: Venison has a mild but distinctive flavour – does the recipe enhance this or detract from it.
  • Appropriate cut selection: Is the cut the correct choice for the cooking technique and dish.
  • Family Recipe:  A meal for a family using the more cost effective venison items such as mince, stir-fry or dice. Something to get the kids to get their iron and protein.
  • Healthy recipe: The recipe must explain why venison makes a positive contribution to a healthy diet, and serving must be in line with Ministry of Health recommended nutritional guidelines.
  • Best overall recipe: In the opinion of the judges, this recipe best demonstrates the ease of preparation and delicious healthy versatility of New Zealand venison.

 

Entrants can submit as many entries as they wish

Entrants can submit one recipe for two categories.

Entries will be judged by Chefs Graham and Al Brown, and DINZ Venison Marketing Manager Innes Moffat, with advice from a registered dietician, on or around April 15 2011.  Announcement of the winners will take place soon after.

 

The Fine Print.

Entrants represent that recipes submitted are his/her original work.  By entering entrants retain the ownership of their entries, but agree to allow Deer Industry New Zealand permission to use the recipe, the image, the name of the entrant to promote New Zealand farm raised venison in New Zealand and other countries as Deer Industry New Zealand sees fit.

 

Entries should be submitted to innes.moffat@deernz.org, or posted to Deer Industry New Zealand, PO Box 10702, Wellington.  Entries must be received by 31 March 2011.  Entrants must specify which category they are entering.

 

For more information on the competition and on New Zealand farm-raised venison please call Innes Moffat, 04 4716111, 021 465121,  email innes.moffat@deernz.org