New Zealand Venison

Venison with citrus-chile sauce

Serves: 6     Preparation: 30 minutes     Time to cook: 20 mins    



200 g venison loin
1/4 cup vegetable oil
salt and pepper


1 medium taro, root or sweet potato, thinly sliced
200 g mesclun
3 sprigs mint, chiffonade
3 sprigs coriander leaves

Citrus-chile sauce

juice from 1 medium orange
juice from 1 small lemon
juice from 1 small lime
1/4 cup rice wine vinegar
2 tbsp fish sauce
1 tsp Vietnamese chilli sauce or harissa
1 garlic clove, finely minced
1 shallot, finely minced
1 tbsp sugar

Combine all ingredients for the sauce. It is better if done the day before and allowed to rest overnight in the fridge. Use at room temperature.

Preheat oven to 200 ̊C. Heat 1 tbsp oil in sauté pan, sear seasoned venison and place in oven, roasting about 6-7 minutes for medium rare. Let meat rest and keep at room temperature.

In a large skillet, heat remaining oil and quickly shallow fry taro or potato slices to make crispy chips. Remove and drain.

To serve, thinly slice the venison across the grain and arrange in a circular pattern on plate. Place mesclun in center of plate and border with chips. Pour sauce over meat and sprinkle with herbs. Serve immediately so citrus sauce will not further cook meat.