Tag Archives: NZ Guns & Hunting

Grilled Venison heart with Caper butter

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Heart is a highly underrated piece of meat that I would guess most people leave behind. It is unlike any other offal and less like liver or kidney and much more like a fine textured steak. If we’re going to respect and make the most of our kills we should try and take as much as we can and if you have the chance I recommend bringing home the heart and giving it a try next time.

Venison Heart - Copy

Grilled Venison heart with Caper butter
Serves 2
This recipe uses one Venison heart (see How to: Venison Heart butchery) and serves 2 as a main or 4 as a starter.
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Caper butter
250g salted butter, room temperature
1cl Garlic
1Tbs Capers
1tsp Mustard
1 Gherkin
1tsp Tarragon
Pinch pepper
To Serve
Salt and pepper
Cooking oil
Watercress or other salad leaves
Salad dressing
For the Caper butter
Roughly chop your garlic, capers, gherkin and tarragon. Combine all your ingredients into a food processor and mix until everything is well combined, you want the ingredients to be well incorporated and the last thing you want is to bite down on a massive chunk of raw garlic. You will want to serve the butter at room temperature so it is nice and soft but can keep in the fridge or the freezer for a few weeks. If you want to get a bit flash, when the butter is soft you can roll it up in glad wrap and set it in the fridge and once cold you can cut into nice round slices.
To Serve
Place the trimmed up heart on a plate. Drizzle it with a little cooking oil and season on both sides with salt and pepper. Grill on the BBQ over a high heat the same as you would a steak. It will need about 3 minutes on each side depending on the thickness of your heart for medium rare. Heart, as it is a very lean mean is best served medium rare and no more than medium otherwise it will start to dry out. Once it is cooked rest it somewhere warm for at least 4 minutes so that the juices can set. Cut the grilled heart into slices and serve with the caper butter and some watercress tossed in salad dressing or a little olive oil and lemon juice if preferred.
MacLean Fraser http://macleanfraser.com/

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How to: Venison Heart butchery

hunters kitchen spread

 

Heart is a highly underrated piece of meat that I would guess most people leave behind. It is unlike any other offal and less like liver or kidney and much more like a fine textured steak. If we’re going to respect and make the most of our kills we should try and take as much as we can and if you have the chance I recommend bringing home the heart and giving it a try next time.

 

You will need:

1 large Venison heart

A tray to place you meat in as you prepare it

A bowl for your unusable off cuts

A good sized chopping board with a wet towel underneath to stop it moving

A sharp boning knife and steel

 

Step 1:

Place a wet towel under a chopping board so it won’t move around on you and grab a very sharp fine knife. Pat the heart dry with a towel and place on your board.

part 1 - Copy 

Step 2:

Remove all the fat and membrane from the outside of the heart making sure you cut away as little meat as possible.

part 2 - Copy

Step 3:

There are two sides to the heart each with two openings. Place your knife inside the opening and cut through both sides so you end up with the smaller side taken off.

part 3 - Copy

Step 4:

Place your knife in the other opening and cut through one side in order to butterfly open the larger half

part 4

Step 5:

Using your knife remove the membrane and any sinew from the inside of the heart.

part 5

 Step 6:

Trim up the heart and cut the larger of the two pieces in half if desired.

part 6 - Copy

 

 

 

 

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Tahr Olives with Mushroom sauce

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This dish is a take on Beef Olives, which many of us would have had as kids. Don’t ask me why they’re called olives as they contain no actual olives. For this recipe I have used leg meat but any cut can be used here really as it going to be slow cooked. I would recommend saving your back steaks for a different recipe but if you do use a prime cut then you won’t have to cook it for as long in order for it to be tender.

 Tahr Olives

Tahr Olives with Mushroom sauce
Serves 4
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Stuffing
150g Minced beef (or other meat of your choosing)
1Tbs Onion (finely diced)
1cl Garlic (crushed)
1tsp Dried mixed herbs
1 egg
20g (3 heaped Tbs) Breadcrumbs
1 rasher Streaky bacon (or ½ middle or shoulder bacon)
Good pinch salt and pepper
Tahr Olives
600g Tahr
12 or so Toothpicks
3Tbs Flour for dusting
Mushroom Sauce
100g (6 large) Button mushrooms
2cl Garlic
60g (1/2) sliced onion
1 knob Butter
1tsp Cooking oil
500ml beef stock (or water and 1 stock cube)
Salt and pepper to taste
For the stuffing
Whisk up your egg until the white and yolk and mixed together well. Finely dice or mince the bacon. Combine all the ingredients together in a bowl and set to one side.
For the Tahr Olives
Trim up your Tahr removing any sinew and silver skin. Cut into large slices about 1-2cm thick and using a heavy blunt instrument gently bash out to about 1/2cm thick as if you were making Schnitzel. Lay out your Thar on your chopping board and then using your hands shape the stuffing into sausage shapes big enough to fill each piece of Thar. To make the olives place the stuffing at one end of the meat and then roll up the meat around the stuffing and secure with a toothpick. Dust each roll in flour and set to one side while you get your sauce ready.
For the Mushroom sauce
Slice up your mushrooms, slice the onions and finely dice or crush the garlic. Heat a fry pan over a moderate to high heat with 1tsp of cooking oil. When hot fry your Tahr giving it a nice browning on each side and then transferring to a casserole dish. Add a knob of butter to the pan and fry the mushrooms, onions and garlic until nicely browned then add to the casserole dish with the Tahr. Place the pan back on the heat and add about ¼ of the stock to the pan and using a wooden spoon scrape all the brown bits off the bottom of the pan as this will give you some good flavour. Add the hot stock from the pan along with the remaining stock to the casserole dish. Cover with a lid of tin foil and cook at 160C for about 1hour 45minutes of until the meat is tender. If the sauce is not thick enough you can always drain it off and thicken it with cornflour if needed. Season to taste then pour over the olives and serve with some buttery mashed potatoes.
MacLean Fraser http://macleanfraser.com/
 

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BBQ Wild Pork Ribs

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When summer is well under way this recipe is perfect to pull out for the BBQ. To get prepared ahead of time you can make the BBQ sauce and the dry rub beforehand and even go so far so pre-cooking the ribs. Once you’ve got everything ready you’re free to enjoy some beers and just throw the ribs on the BBQ and baste with the sauce once you’re ready to serve. Don’t worry if the sun isn’t shining though, you can still make this in the oven and if you don’t have time to go running round the hills then this recipe will work just fine with ribs from the supermarket.

BBQ Ribs

BBQ Wild Pork Ribs
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Dry Rub
2Tbs Smoked Paprika
2Tbs Cumin, ground
1Tbs Fennel, ground
2Tbs Onion Powder
1Tbs Salt
1tsp Pepper, ground
BBQ Sauce Marinade
1/4C Tomato Sauce
1/4C Sweet Chilli Sauce
2Tbs Golden Syrup
3Tbs Red Wine Vinegar
1Tbs Soy Sauce
1Tbs Worchester Sauce
1tsp Kaitaia Fire (or Tabasco)
1/4C Apple Juice
For the Dry Rub
Mix together the dry rub ingredients and rub all over your ribs. Wrap up in baking paper then tin foil and bake at 165C for 1hr 15mins until tender. Make sure there is a good seal on the foil so that the ribs retain all their moisture and don’t go dry.
For the BBQ Sauce
Combine all the ingredients in a pot and simmer over a low heat until reduced by about 1/3 and nice and syrupy.
To Serve
Once the ribs are cooked brush them with the sauce and either grill on the BBQ or roast in a hot oven. Turn and brush with the sauce until they are nicely glazed, sticky and browned.
MacLean Fraser http://macleanfraser.com/
 

 

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Chipotle pulled pork burger with cucumber pickle

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This recipe calls for pork shoulder which is a tougher secondary cut of meat and benefits from a slow, wet cooking method. You can get canned chipotle chilies from the supermarket and can serve the burger with a nice fresh coleslaw. Wild pork is great here, however any pork could be used but stick to a tough cut such as shoulder or belly.

 Pork Burger Fullsize

Chipotle pulled pork burger
Serves 6
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Prep Time
45 min
Cook Time
4 hr
Total Time
4 hr 45 min
Prep Time
45 min
Cook Time
4 hr
Total Time
4 hr 45 min
Chipotle pulled pork
1.5kg (or there about) bone in pork shoulder
2 shallots (or 1 small onion)
6 cloves garlic
1Tbs smoked paprika
3Tbs brown sugar
100g can chipotle (use ½ to 1 whole can depending on how hot you want it)
250g can tomato paste
3Tbs red wine vinegar
1/2C water (use 1.5C if using an oven instead of a slow cooker)
1Tbs chopped rosemary (or dried herbs)
1Tbs salt
1/2tspn white pepper
Cucumber pickle
500g (about 2) cucumbers
1 onion
1/4C salt
1.5C white wine vinegar
3/4C sugar
1Tbs wholegrain mustard
1tspn turmeric
For the burger
Blend all the ingredients together in a blender or food processor and rub all over the pork. Place the pork along with any left-over marinade in your slow cooker and cook for about 8 hours or place in a roasting tray covered with tin foil and bake at 150 for 4-5hrs until tender and falling off the bone. If there is any liquid left then place in a pot and simmer until it thickens. Once cool enough to touch shred the meat and mix with any remaining cooked marinade and reduced cooking liquid.
For the pickle
Slice the cucumber and onion and toss with the salt in a bowl. Cover the cucumber salt mix with cold water and leave for an hour. Drain the salt water in a colander. Combine the remaining ingredients in pot and bring to boil. Pour the hot vinegar mix over the cucumber and onions then leave to cool. Store in an airtight container in the fridge for up to 1 month.
MacLean Fraser http://macleanfraser.com/

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Wild venison, blue cheese and mushroom pie

hunters kitchen spread

I am a professional chef and amateur hunter. I have spent time hunting in most of the North Island ranges but do most of my hunting in the Tararua’s. Working as a chef has sent me to several locations in the world and I have worked in New Zealand, Malaysia, Cook Islands and the Maldives. I first started out hunting rabbits and possums with my old man when I was a kid before moving on to goats and deer as I grew older. As a chef I like to use the best produce available. Hunters when killing humanely and taking only what they need can end up cooking with not only the most ethically harvested meat but when dealt with properly, the best quality also. I think it’s really important to know where your food comes from and how best not to waste it, and that’s why I think hunting and cooking marry so well together and that’s what I hope to promote and achieve through sharing the recipes and techniques we use to cook wild game professionally.  

You can find a new recipe using wild game in every new edition of NZ Guns & Hunting Magazine. Here is the first recipe from The Hunter’s Kitchen from the May/June edition.

venison pie

Wild venison, blue cheese and mushroom pie
Serves 6
This recipe utilises Venison shoulder and is great dish for the colder months. Shoulder is a heavily worked muscle which means it requires a slow long cooking time to break down the connective tissue, the flip side is that the tougher cuts of meat have more flavour!
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Prep Time
1 hr
Cook Time
3 hr 30 min
Total Time
4 hr
Prep Time
1 hr
Cook Time
3 hr 30 min
Total Time
4 hr
Ingredients
1kg Diced, trimmed Venison shoulder (or neck)
1/2 Onion
3cl Garlic
100g Blue cheese wedge
1 bottle Speights or any other ale beer
200ml Red wine
Chicken stock (or water) – enough to cover
1 Sprig Thyme
1 Sprig Rosemary
50g Dried mushrooms (porcini best but can use shittake)
100g Mushrooms (buttons or flats)
2Tbsp Duck fat (or butter or cooking oil)
8Tbs Plain flour
Salt and pepper
1 Pkt Puff pastry sheets
1 Egg (whisked with 1Tbs water)
2Tbs Melted butter
Instructions
Crush the garlic and dice the onion. Roughly chop the mushroom stalks and dried mushrooms. Heat the duck fat in a pot and cook off the garlic, onion and mushrooms until nicely browned. Dust the diced venison in a little flour and in 4 or 5 batches, sear in a hot pan with a little oil until nicely browned. Combine all ingredients together in a deep oven dish (adding enough water or chicken stock so the ingredients are covered) and braise slowly at 150C until tender – about 2-3hrs. If the sauce is too thin then drain the liquid into a pot and reduce until nicely thickened, season with salt and pepper. Cool.
Once cool grease several small (or one large) pie tins and line the base with puff pastry, fill with the pie mix and crumble some blue cheese on top. Place some puff pastry on top for a lid and crimp the edges with a fork. Trim off any excess pastry and brush the top with some whisked egg wash. Bake 1t 180C for about 12-15 mins or until the pastry is cooked and a nice golden brown.
I suggest serving with some buttery mash potatoes and tomato relish.”
MacLean Fraser http://macleanfraser.com/

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