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MasterChef New Zealand

TV ONE

Episode 11 / 12 - That's nice deer


MasterChef New Zealand on TV ONE and TVNZ Ondemand

That's nice deer

500g venison loin, whole, trimmed
2 tbs horopito
1 tbs cayenne pepper
1 tbs smoked paprika
1 tbs chili powder
2 tbs salt
2 tbs cumin seeds, toasted and chopped
1 beetroot, peeled
2 tbs sugar
1/2 cup white vinegar
1 cinnamon quil
2 cloves, whole
1 cucumber
1/8 agar-agar powder

1
Combine all the spices and salt, and rub onto the venison loin

2
Sear all sides of the venison loin and leave to cool. When the venison is cooled, glad wrap and store in the freezer to harden.

3
For the cucumber jelly, juice the cucumber and strain through a sieve.
Combine the agar powder and cucumber juice and bring to boil for 1 minute. Then pour into a ramekin and set in the fridge.

4
For the beetroot, Cut in half Julienne one half and steam for 30 seconds. Combine the sugar, vinegar, cinnamon and cloves in a saucepan, and heat gently until sugar dissolves and spices infused. Take about 3-4 tablespoons of the pickling liquid and steep the matchstick sized beetroot in the pickling liquid, for about 1 minute.

5
Return the coloured pickling liquid to the saucepan and add the other half beetroot into the saucepan. Heat and reduce the pickling liquid down to a syrup consistency.

6
Remove the venison loin from freezer and slice thinly. Make a swipe using the pickling syrup on a rectangular plate, then place slices of venison loin on it. On top of each venison loin, place a few pickled beetroots, and a cube of cucumber jelly. Garnish with micro-cress.

 


                                                                        




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