RECIPES
ROASTED VENISON WITH SMOKED GARLIC
I used one of the new boneless venison roasts from Silver Fern Farms.
1 bulb smoked garlic
3 shallots, sliced
3 tbsp extra virgin olive oil
Freshly ground black pepper
400g-500g boneless venison roast
2 sprigs thyme
1 each: green, red pepper (capsicums), seeded and thickly sliced
Jus: 1 cup good beef stock
1/4 cup red wine
1 clove smoked garlic, crushed
1 tsp thyme leaves
Preheat the oven to 200C.
Remove the cloves from the garlic bulb and peel. Combine in a small roasting pan with the shallots, one tablespoon of the olive oil and freshly ground black pepper. Place in the oven for five minutes.
Meanwhile, brush the venison with olive oil. Sprinkle with black pepper and thyme leaves. Place the venison on the garlic and shallots and roast for 15 minutes. Add the peppers. Continue roasting for 10 minutes. Remove, cover with foil and rest for five minutes before slicing and serving.
Meanwhile, boil the ingredients for the jus rapidly, until reduced by half. Strain and serve with the venison. Serves 3-4.
FETA & SMOKED PAPRIKA BRUSCHETTA
Croutons: 1 French baguette
1/4 cup olive oil
2 cloves garlic, crushed
1 tsp smoked paprika
Topping: 150g feta cheese, crumbled
8 pitted black olives, diced
2 tbsp capers, rinsed and drained
1 small avocado, sliced
1 large red roasted capsicum, thinly sliced
Freshly ground black pepper
Preheat the grill to high.
Cut the bread diagonally into eight lengths. Combine the olive oil and garlic. Brush both sides of the bread. Lightly toast one side under the grill. Turn the slices over and sprinkle the top with the paprika. Grill for one minute.
Top the croutons with the remaining ingredients in the order listed.
Excellent served as a snack or with soup. Makes 8.
SMOKED MUSHROOMS
Use a portable smoker or a wok. The flavour of smoked mushrooms is quite strong. Use one to two in a stir-fry or pasta dish, on pizzas, or in stews. For added flavour, add one to any dish using mushrooms. The smoked mushrooms may be refrigerated for up to two days or wrapped individually in plastic film and frozen for up to three months.
6 medium portabello mushrooms
1/4 cup extra virgin olive oil
1 clove garlic, crushed
Freshly ground black pepper
3/4 cup lapsang souchong tea
Remove the stems from the mushrooms. Combine the oil, garlic and black pepper. Brush over the mushrooms.
Line a wok with a double layer of foil. Sprinkle the tea leaves evenly over the base.
Place a wire rack over the top. Cover and heat on medium-low until a little smoke rises. Place the mushrooms on the rack, rib-sides up. Cover and cook for five minutes on medium-low.
Turn the mushrooms over and continue cooking for 10 to 15 minutes, depending on the strength of flavour you prefer.
Remove from the rack and cool. Makes 6.
SMOKED CHICKEN STROGANOFF
350g skinned and boned smoked chicken
50g butter
1 large onion, sliced
1 smoked mushroom (see recipe), sliced thinly
250g mushrooms, sliced thinly
1/2 tsp dried tarragon
Freshly ground black pepper
1 cup light sour cream
Break the chicken into large chunks.
Melt the butter in a large non-stick frying pan. Saute the onion, until softened. Add mushrooms and cook, until soft, stirring occasionally. Add chicken and heat through on a low temperature. Season. Stir in the sour cream. Do not boil or the liquid may curdle.
Great garnished with fresh herbs and black pepper. Serve on pasta or rice. Serves 4.