Venison two ways

Here's a dish I made for the restaurant as a starter last night, a ramiken of the chilli with the wild salad and smoked venison ... its really good ! The chilli was made from a leg of venison I'd left to slow roast in the oven for the afternoon in an oven tray wrapped in clingfilm (to keep it moist).
Smoked Venison with wild salad
  • Venison loin
  • Salad
  • Fresh berries
  • Beetroot
  • Oak chips for smoker
  • sugar

Smoke Venison for 10-15 minutes in hot smoker till it is partially cooked and the colour of oak ... chill in fridge
Clean berries, heat with a little water and sugar to taste, then sieve to make a sauce
Peel and slice beetroot before frying slices till cooked through
Cut beetroot into matchstick sized pieces

Assemble on bed of wild salad, slices of venison with beetroot, then drizzle a little berry sauce over to taste, serve.

Venison Chilli
  • 400g Slow roasted venison
  • 10 Vine tomatoes
  • Balsamic vinegar
  • Olive oil
  • 100g 70% Chocolate
  • 1 espresso coffee
  • 2 Chillies finely sliced

Drizzle balsamic and oil over tomatoes, roast in hot oven for 20min till just starting to blacken, blend and sieve to make a roast tomato passata. Make more of this as a base for pasta dishes or soups
Flake roast venison meat into small pieces with two forks (or use blender but don't over blitz ! )
Mix chillies, meat, passata, chocolate and coffee together and heat together slowly, it will make a glossy, hot chilli which is delicious on its own with a few crackers or tortilla chips. It doesn't need to cook overly so keep at a gentle heat. Add more or less chillies, espresso and chocolate to taste.


  1. Sounds fab, Mat - and coffee and chocolate makes everything better!

    I've had Rannoch's smoked venison before but I bet yours is loads nicer (^_^)

  2. it was very nice but a bit of a kick thanks for the other night mat

    from jack

    (red lion)

  3. Hi Mat

    Just watched the final of Masterchef in New Zealand and was mightily impressed with your win.

    Congratulations on that and on your new restaurant. How tremendously exciting to be living your dream and following your passions!! I hope the teething problems have worked themselves out and you are producing wonderful food.

    (And how cool for a semi-NZer to win!)

    Congrats again,
    Andrew MW (in Auckland)