Ideas - Recipes

Lamb Recipes

Seared lamb tenderloin with sweet potato and green bean salad

The combination of tender lamb, sweet potato chunks, green beans and a mint dressing is an excellent recipe very common in New Zealand.

Ingredients for 2 people:

• 6 lamb tenderloins.
• 1 tablespoon of oil.
• 1/2 teaspoon of paprika.
• salt and ground pepper.
• 300 gr. of fresh green beans.
• 1/2 spoonful of fresh mint.

Dressing: 1 orange juice, 4 tablespoons extra virgin olive oil, salt and freshly ground pepper.

Preparation:

Put the lamb in a bowl with oil. Season with paprika, salt and pepper and toss the lamb so that it is completely covered. Keep it in the fridge for at least one hour so that the lamb absorbs the flavours.

Meanwhile, peel the sweet potato and bring to boil in a pot of salted water until tender. Let it cool down and cut it into pieces. Boil a little water with salt and add the beans for 1 or 2 minutes. Immediately put them in a bowl of water with ice to maintain the texture and green color.

Cut the mint and mix it with the sweet potato and the beans. Add the dressing to the vegetables.

Heat the grill and sear the lamb over medium-high heat until golden on the outside, but keeping the pink color and moisture inside. Let the meat rest for a few minutes, cut the fillets in two diagonally and serve them over the sweet potato and bean salad.

Grilled or barbecued lamb striploin with baked vegetables and potatoes

The lamb striploin o sirloin is the most convenient piece of lamb, easy to cook and without waste. These symmetrical rectangles of tender lamb cook rapidly, very low fat content and are very tasty grilled. Please serve medium, rare.

Seasoning for vegetables:

• 4 tablespoons extra virgin olive oil.
• 2 cloves of garlic, chopped.
• 5 potatoes, peeled and cut into pieces.
• 8 tomatoes without the centre.
• 3 red onions, chopped.
• Some black olives.
• Salt and freshly ground pepper.
• Heat the oven to 200ºC. Put everything in a casserole. Season with salt and pepper. Add the vegetables with a little oil. Put everything in the oven until the potatoes are tender and the tomatoes are ready, approximately 45 min. Keep in a warm place.

Lamb seasoning:

• 4 tablespoons extra virgin olive oil.
• 1/2 teaspoon ground black pepper.
• 8 tablespoons fresh oregano leaves.
• 4 chopped garlic cloves.
• 4 lamb striploins
• 4 tablespoons white wine.
• 125 ml. meat stock.
• 1 teaspoon of butter.
• Put the oil, pepper, oregano and garlic in a mortar (or shredder) and mix everything until a soft dressing is left. Put it on the loin and spread it well so that everything is covered.

Preparation:

Fry the loin in a very hot frying pan on both sides for 4 minutes until the lamb is ready. Put it on a separate covered plate and let it rest while the sauce is prepared. For the sauce, take advantage of the fat released by the lamb and put it on a high heat by adding the wine. Bring to a boil and add the broth. Bring to the boil, scraping off the caramelised remains at the bottom of the frying pan with a wooden spoon and reduce the sauce until thick. Add the butter.

Cut the lamb into slices and serve with the vegetables. Pour the sauce over the lamb.

Wagyu Recipes

Wagyu rump with sweet mustard dressing

The best way to eat this excellent meat is to simply grill it or barbecued it to rare. Wagyu beef does not need to be marinated or have added flavors. Serve with a variety of salads and vegetables. It goes particularly well with potatoes, sautéed spinach and the next sweet mustard dressing.

Ingredients:

• 2 tablespoons hot mustard paste.
• 1 tablespoon liquid honey or maple syrup (or sugar).
• 1 tablespoon of miso paste.
• 2 tablespoons apple or rice vinegar (Japanese).
• 4 tablespoons extra virgin olive oil.
• 2 tablespoons chopped parsley or also a mixture of parsley and tarragon.

Preparation:

Using a mixer, mix the first three ingredients and gradually add the vinegar. Finally add the oil little by little until it emulsifies the mixture and add the herbs. Add salt to taste if necessary.

Recipes for New Zealand Venison

Sauces, marinades and preparations associated with wild game deer meat are not necessary or appropriate with New Zealand venison due to it's unique natural flavour, texture and tenderness. In addition, the natural and characteristic taste of this meat can be enjoyed all year round and not be restricted to winter or the hunting season. New Zealand venison meat is fantastic for all occasions and cuisines. It is also ideal for carpaccios and even sashimis. More traditional herbal preparations or mild sauces that complement its flavour and not demask its elegant and subtle taste are a great option too. The nutritive value and texture offer a quality, versatile and unlimited choice for your cuisine ideas.

Kitchen ready NZ vension steak cuts should be cooked or seared on a medium to high heat and served rear after resting 3-4 min.

We can offer the following suggestions, for more ideas see NZ venison cooking and recipes online.

New Zealand Venison Burger

These burgers are very easy to prepare and can be turned into small meatballs or 8 mini burgers.

Ingredients for 4 people:

• 600 gr. of 100% lean New Zealand deer minced meat.
• 2 tablespoons Dijon mustard.
• 1/2 cup chopped onion.
• 2 tablespoons extra virgin oil.
• 1 bunch finely chopped parsley.
• 4 slices of bacon (optional).
• Slices of pineapple (optional).
• Extra virgin cooking oil.
• Salt and pepper to taste.

Preparation:

Put the meat in a bowl and make a hole in the middle. Put the onion, parsley, mustard, 2 tablespoons extra virgin oil and mix everything. Divide into 4 burgers 1.5cm thick or walnut sized meatballs. Put them on a plate and cover and leave them 1-2 hrs. in the fridge.

To cook, brush them with a little oil and cook them on the grill or sear until they are rear or to your liking.

If you are preparing meatballs spread a little flour on them and fry them until they are golden and add in any sauce as with other type of meatballs recipes.

New Zealand Venison with Fettuccinis and Vegetables

Ingredients:

• 3 tablespoons of olive oil.
• 500 gr. deer fillet or whole loin.
• 350 gr. of fettuccinis, ribbon pasta, or spirals.
• 250 gr. of mushrooms, washed and cut.
• 3 chopped tomatoes.
• 1 zucchini.

Sauce:

• 2 spoonfuls of olive oil.
• 1 or 2 cloves of ground garlic.
• chopped fresh basil.
• salt and pepper.

Preparation:

Preheat the frying pan. Sear the whole fillet (or tenderloin) in the frying pan on a med and high heat until it is golden brown. Then put it in the oven at 220 ºC for 10-12 minutes. Take it out of the oven and let it rest for 6-8 minutes. Boil the pasta al dente and let it drain. Fry the mushrooms for 2 minutes. Add the tomatoes and zucchini and fry for a further 2.5 minutes. Carefully mix the vegetables and pasta and add the sauce. Cut the meat into thin fillets. Garnish the pasta around the meat. Decorate the dish with a sprig of basil or other.

Kangaroo Recipes

Kangaroo fillet with vegetables and mushrooms

Ingredients for 4 people:

• 600 gr. of kangaroo loin.
• 500 gr. of varied mushrooms.
• 1 small cooked carrot.
• 150 gr. of beans cooked al dente.
• Glass of white wine.
• 1 heaping tablespoon of flour and coarse salt.

Preparation:

Sear the kangaroo loin fillet in oil on all sides until golden brown. Remove the meat and sauté the mushrooms in the oil until cooked.

Add the vegetables cut into small cubes at the last moment.

Plate the kangaroo sliced into medallions and add a sprinkle of coarse salt and the accompaniment of mushrooms and vegetables.

Kangaroo fillet with quince sauce

Ingredients for 4 people:

• 1 kg. of kangaroo fillet.
• 100 gr. of quince.
• 50 cl. of Port.
• 1 dl. of cooked kangaroo pan juice.
• salt and pepper.

Preparation:

Thoroughly clean the nerves of the kangaroo tenderloins.

In a hot frying pan reduce the port to one third.

Then add the quince and dissolve well.

Finally add the deciliter of kangaroo juice and let it reduce the sauce.

For the meat, season and grill until golden on all sides.

For the presentation of the dish cut the sirloin in three medallions and add the sauce very hot. Garnish with a truffle and redcurrant vinaigrette.

Grilled kangaroo fillet with spinach and cumin

Ingredients per person:

• 1 kangaroo fillet apprx 200 gr.
• 250 gr. of raw spinach.
• 1 large onion.
• 2 teaspoons ground cumin.
• 300 ml. of olive oil.
• 4 cloves of garlic.
• 1 level tablespoon of coarse salt.
• The juice of 1 lemon.

Marinated:

Mix salt with a pinch of ground cumin and garlic (be careful with the amounts, take note of amounts used and correct for future cooking). Brush the kangaroo fillet with the marinade on the grill.

Sauce:

Fry 4 cloves of garlic and a large chopped onion together with 1 teaspoon of cumin in 25ml of oil until translucent. Remove from heat, cool slightly and then blend adding 100 gr. of raw spinach to obtain a fine green sauce. Season with lemon juice and salt.

Preparation:

Blanch the rest of the spinach and heat to serve.

Sear the kangaroo fillet on med high heat (2-3 minutes per side).

Let it rest for 2-3 minutes in a warm place.

Place the warm sauce on the plate, over a bed of blanched spinach, and finally over the kangaroo.

Add a dash of high quality olive oil and serve.