New Zealand Venison

Pepper Crusted Loin with Mesclun and an Orange and Red Currant Vinaigrette

Serves: 6     Preparation: 20min     Time to cook: 20min    



1 Cervena venison Shortloin (boneless loin) about 800g

2 Tbsp of cracked 4 pepper mix

1 Tbsp cracked salt

1 tsp oil


1 Orange, peeled and fillets removed with a sharp knife. Reserve the juice

1 punnet of redcurrants (substitute with Raspberry or Blueberry)

1 Tbsp of red wine vinegar

1 tsp Dijon mustard

4 tbs walnut or hazelnut oil

Salt and Pepper to taste


1 large kumara (sweet potato) par cooked and peeled, cut into ½ cm cubes and re-cooked until caramelized.

Mesclun greens.


Coat meat with oil and season generously with the salt and pepper. Sear the whole piece on the hotplate for 3- 4 minutes until meat is brown. Place in the roasting rack and cook on a low heat for 15 minutes for medium rare.

Quick, easy, succulent and delicious. Pop the whole piece on the BBQ and finish under the hood, or in the oven.

To make the vinaigrette mix all wet ingredients well and fold in the orange fillets and currants just before serving. Check seasoning.

To serve.

Slice the venison and arrange with the salad and kumara and pour the vinaigrette around the plate.