Tom Hishon from Orphan’s Kitchen adores this farm raised venison recipe as it reminds him of summers in Southland working on his grandfather’s deer farm. Tom’s grandfather Peter was involved in the development of deer farming in New Zealand; he picked up this dish from a Korean velvet buyer who was a regular guest.
Ingredients
Servings
- VENISON ---------------------------------
- 700 g venison medallions (cubed into 3 cm pieces)
- 4 garlic cloves, crushed
- 1 shallot, finely diced
- 8 sprigs fresh thyme
- 0.33 cup soy sauce
- 2 Tbsp Manuka honey
- 1 chili, finely diced
- 60 ml rice bran oil
- BRAISED CABBAGE ----------------------
- 4 Medjool dates, pitted and diced
- 2 shallots, diced
- 0.25 cup sherry vinegar
- 0.5 tsp red chilli flakes
- 0.5 red cabbage
- 60 ml olive oil
- 1 Granny Smith apple, diced
- 1 sprig sprig fresh rosemary, chopped
- 0.5 cup water
- 2 spring onions, sliced
- 2 Tbsp toasted flax seeds
Recommended sides
Jasmine rice, steamed
Servings
- VENISON ---------------------------------
- 700 g venison medallions (cubed into 3 cm pieces)
- 4 garlic cloves, crushed
- 1 shallot, finely diced
- 8 sprigs fresh thyme
- 0.33 cup soy sauce
- 2 Tbsp Manuka honey
- 1 chili, finely diced
- 60 ml rice bran oil
- BRAISED CABBAGE ----------------------
- 4 Medjool dates, pitted and diced
- 2 shallots, diced
- 0.25 cup sherry vinegar
- 0.5 tsp red chilli flakes
- 0.5 red cabbage
- 60 ml olive oil
- 1 Granny Smith apple, diced
- 1 sprig sprig fresh rosemary, chopped
- 0.5 cup water
- 2 spring onions, sliced
- 2 Tbsp toasted flax seeds
Recommended sides
Jasmine rice, steamed
Venison
Combine garlic, shallot, chilli, thyme leaves, soy sauce and honey and coat the venison pieces. Cover and place in the fridge for 5 minutes.
Drain the excess liquid and blood from the marinating venison and fold in the rice bran oil.
In a non-stick pan or skillet over a high heat, cook the venison pieces in batches. Don’t crowd the pan. Turn each piece only after it caramelises and repeat.
Remove from the pan and rest the venison on a tray. Wipe out the pan with a paper towel if required and cook the remainder of the venison pieces.
Cabbage
Place the diced dates and shallots in a bowl with sherry vinegar and chilli flakes. Macerate for 5 to 10 minutes. Tear the red cabbage leaves into pieces, roughly the size of the palm of your hand, then toss with the olive oil.
Over high heat, sauté the cabbage in a large pot, stirring continuously, until it starts to caramelise and blister slightly. Pour in the shallot, date, chilli and vinegar mixture, and then add the apple and rosemary.
Drop the heat to medium-low and reduce liquid by three quarters. Add the water, cover with the pot lid and slowly reduce over 10 to 15 minutes.
Remove from the heat once reduced and stir in the sliced spring onion - saving a little for garnish - and toasted flax seeds, cover and keep warm for serving.
To serve
Spoon the cabbage on to a plate and place the venison atop with a scattering of spring onion.
Here are some tips to help with this recipe
I don’t have Medjool dates, what else can I use?
Any dates can be used (e.g. pitted, dried dates) but Medjool dates are plumper and very moist as the pip is removed just before using.
What other style can this recipe be cooked?
This dish is great with the venison placed on skewers and cooked over a charcoal barbecue just like Tom’s grandfather, Peter, did every Southland summer.
