Venison makes a pleasant change from the traditional steak pie. Cooked long and slow until it is tender, this lean meat is full of flavour. Serve with your favourite chutney or cranberry sauce if you have some left over from Christmas, and a salad or hot vegetables on the side.
To celebrate the start of autumn, Deer Industry New Zealand recently sent a pack of venison mince and a recipe card for venison meatballs. The picture on the card got an instant “yum” from the team in the Bite kitchen and we couldn’t resist making them up for lunch with bread (that’s our variation in the shot above). They were better than yum and I have since made them twice for dinner — once for guests who couldn’t believe their luc...
I have made a quick, rough puff pastry to encase the melt-in-the-mouth venison, but you could use a store-bought butter puff pastry or even serve as a casserole with mash and a side of steamed green vegetables. There are also instructions for topping one large pie or individual pies.
Venison is an extremely lean meat, so don’t overcook the meatballs. The mash and meatballs can be made in advance and re-heated when ready to serve. Nadia Lim cooks a healthy and delicious dinner party that can be prepared in advance, making your night stress-free. Have a look at Entrée – Smoked salmon, beetroot and orange salad with crème fraiche and Dessert – Baked ricotta cheesecake with tamarillos
This venison pie was made by Mark Southon, head chef of O'Connell Street Bistro and resident chef on TV3's The Cafe. Mark joined the judging team of the 2016 Bakel's Supreme Pie Awards and gave this tasty recipe in honour of the pie.