A fab vegetable stir fry using farm-raised venison.
This is a great summer dish by Tom Hishon of Orphan’s Kitchen – his take on a traditional South East Asian mince and veggie dish known as a larb. The combination of the caramelised onion and plums with the richness of the lean venison mince and crispy cos is a winner. If it’s warm enough, cook the red onion, cos and plums outside over coals on the barbecue to get a smoky, summer flavour and the neighbours’ mouths watering…
Last year in the mid-semester break I went on a trip to South East Asia, travelling across Malaysia and to Singapore with a local family. With this in mind I wanted to use ingredients that were familiar to Kiwis, which would be the New Zealand farmed Venison. My dish is a fusion of the exotic flavours used in South East Asian cookery, and a familiar, yet sought-after ingredient used in New Zealand cuisine. Together creating an affordable meal is still be packed full of flavour, as if you where eating this dish at a street stall in South East Asia.
Venison Osso Bucco, slow braised in apple juice with shallots and steamed kumara with lemon, parsley & caper butter
New Zealand venison chop with polenta parcel with tomato marsala jus