Award-winning chef Neil Brazier created this Indian-inspired venison dish which features on the menu at The Sugar Club. Perfect for dinner parties, this mouth-watering meal features New Zealand farm raised venison as the star of the show and is bound to impress your guests.
• 440g NZ farm raised venison steaks, at room temperature
• 1 tbsp neutral oil (e.g. rice bran oil)
For the onion bhaji:
• 1 large red onion – ½ finely diced and ½ sliced
• 60g chickpea flour – if you prefer bhaji a little doughier, add extra flour
• 3 tsp baking powder
• 3 tsp cumin
• 1 tsp coriander seeds
• 1 tsp turmeric
• Small dash of chilli powder
• 1 tsp sea salt
• 1 tsp red chilli, chopped
For the passionfruit mustard dressing:
• 125g passionfruit pulp
• 50g Dijon mustard
• Small dash of salt
• 35g neutral oil
For the mint yoghurt:
• 150g plain unsweetened yoghurt
• 20 large mint leaves
(Alternatively, for a quicker option use tzatziki from the supermarket)
For the avocado & sultana mix:
• 40g sultanas
• (Optional) 1 Earl Grey tea bag
• 1 avocado
• 1 lemon
1. To make the bhaji, start by toasting the cumin and coriander seeds in the oven until aromatic, then sift the flour and baking powder into a bowl and add in all other bhaji ingredients (including the cumin and coriander seeds) to the mix.
2. Stir and leave for an hour until the mixture is slightly wetter and ready for frying. Note: if you’re wanting the mixture ready immediately, leave the onions aside, add a little water to the flour mixture to make a thick batter, then add the onions and fry.
3. Shallow fry spoonfuls of the batter on a medium to high heat until golden brown, or deep fry.
4. While the bhaji is sitting, put the passionfruit, mustard and salt together in a bowl, then whisk in the oil.
5. Next, make the mint yoghurt by chopping the mint leaves and add to the yoghurt.
6. Neil’s chef tip for an added flavour dimension: Boil a jug of water, add the teabag to the bowl of sultanas and pour over the boiling water, then cover and leave in the fridge for 24 hours.
7. Dice avocado and season with lemon juice. Add salt and pepper to taste.
8. Preheat a frying pan to a high heat then lightly brush the NZ farm raised venison with oil.
9. Sear the venison over a high heat until it’s just warm in the middle. Allow 1 – 2 minutes for each side (for rare meat).
10. Remove from the pan, cover and leave to rest in a warm spot for 5 minutes.
11. To serve, slice venison and place on top of mint yoghurt, then top with avocado mix, passionfruit dressing, then the onion bhaji.
Tips: Serve venison on a mango chutney. Coriander also pairs nicely with this dish.
New Zealand farm raised venison is available to buy from most local supermarkets and butcheries. The selection of cuts varies between branches and includes medallions, steaks, mince, roast and meatballs.
You can find out more about this delicious meat here at www.nzvenison.com/
Neil’s dish is currently on the menu at The Sugar Club: www.skycityauckland.co.nz/restaurants/the-sugar-club/