New Zealand Venison

Venison rack with blue cheese dumplings and salsa verde

Venison rack with blue cheese dumplings and salsa verde

Serves: 6

Preparation: 30 mins

Time to cook: 30 mins


1 New Zealand farmed venison frenched rack (1kg)
olive oil
fleur de sel, pepper

Wild mushrooms

2 cups wild mushrooms
olive oil
1 tbsp butter
1 tbsp garlic, minced
1 tbsp marjoram, chopped


a large bunch of raw spinach
olive oil

Sherry vinaigrette

½ cup sherry vinegar
½ cup extra virgin olive oil

Blue cheese dumpling

500g floury potato
50g blue cheese
1 egg white
½ cup parmesan, grated
1 pinch nutmeg, grated

Salsa verde

50g stale bread
2 boquerones (marinated white anchovies)
1 tbsp capers
1 garlic clove
½ cup basil
2 cups parsley
1 tbsp cabernet sauvignon vinegar
½ cup olive oil

Recipe by Brad Farmerie - Public NYC

Take off the cap of the venison and scrape the bones. Add a bit of olive oil and season. Colour it in a pan and roast for 7 to 10 minutes.

For the dumplings, cook the potatoes in salted water. Peel the skin and mix the potatoes with the blue cheese, egg white, parmesan and nutmeg. Put mixture in the refrigerator. After a few hours mould the mixture into shape, - flat circles. Roll them in flour, colour them in a pan with oil and put them into the oven at 150 ̊C for 5 minutes.

Blend all the ingredients for the salsa verde, adding a little of the oil after each step.

Start to cook the mushrooms with olive oil and finish with butter. Add the garlic and the marjoram. Put them into the oven at 150 ̊C for 5 minutes.

Season the baby spinach with olive oil, sherry vinaigrette and salt. Add the mushrooms.

To serve, put one dumpling on a plate. Dress the salad over. Cut the meat and put one slice on the side. Sauce with the cooking juice of the meat and the salsa verde. Add a few more wild mushrooms and season.