Cooking Q&A with Peter Gordon
The executive chef of dine by Peter Gordon at Sky City answers your cuisine questions.

Peter Gordon: Going wild with venison

By Peter Gordon

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The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.

Venison can be a very lean meat and can dry out with overcooking. Photo / Dean Purcell
Venison can be a very lean meat and can dry out with overcooking. Photo / Dean Purcell

We have recently been given a leg of wild venison, which we have had cut up into a roast, some steak, and some diced for casseroles. Can you please suggest the best way to cook the roast?
- Thanks, Debbie Barclay

As it's wild it'll be lean - so be careful of overcooking and drying it out. Wrap in fatty bacon and cook at 150C until medium - then you can colour under the grill till brown. Rest for at least 20 minutes before slicing thinly - it won't be the most tender roast you've had.

I love the Vietnamese Bahn Mi sandwiches we can buy in town, especially the pork and beef. If I made these at home, would I just make a regular Thai beef salad or stir fry pork and put the cold meat into the french bread? Or are there special ways of preparing the meats for these sandwiches?
- Michael

You can make them any which way - but cucumber, coriander, daikon and some sort of roast or braised pork make it close to the originals - which are served in a baguette that contains wheat and rice flours.

We'd like to drag out the fondue pot for a dinner party this winter. What cheeses can we use? Does it always have to be Swiss of some sort or can we use something cheaper like a strong cheddar?
- Julie

Most cheeses work fine - the fondue will reflect the quality and strength of cheese you use - if too strong, dilute it a little with cream or dry white wine or both.

* To ask Peter a question, click on the Email Peter link below.

- NZ Herald

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