Horopito Crusted Venison - with Kumara (Sweet Potatoes)
8 x 100g venison steaks (either rump, topside or round cuts)
150ml of glaze (venison is best, but use veal as an alternative)
8 teaspoons of Horopito Seasoning
1 teaspoon of brown sugar
1 sprig of baby onions
1 fresh pomegranate (or tinned if unavailable)
1kg of Kumara (sweet potato)
Hand full walnuts lightly roasted & crushed (optional)
Toss baby onions, kumara in a little oil and salt and pepper into a roasting tray. Roast in the oven until tender and golden, approximately 45 minutes at 180 degrees.
To make the pepper crust, mix horopito seasoning and sugar - should be a little chunky. Coat the venison steaks to create a crust and sear in a hot pan with canola oil for 2 minutes on both sides. Let it rest.
(Be careful - to not overcook) - it is a lean meat so it is best eaten rare/medium rare.
Serve the venison steaks with the baked kumara, pomegranate jus, roast baby onion and sprinkle with crushed walnut.
*Make your own venison glaze by boiling bones and venison trim, in a large pot covered with water, add peppercorns, bay leaf, parsley stalks, chopped celery, onion and carrot. any leftovers put in an airtight container and freeze.
KUMARAHOU (Pomaderris kumarahou Commonly known as poverty weed or gum-diggers soap, it was used by the gum-diggers in Northland, New Zealand in early colonial times.
The flower head was crushed and mixed with a little water to produce a soapy lather.
Kumarahou is another traditional Rongoa (medicine) of Maori that is still widely used today.
Kumarahou is of undoubted value for lung conditions, particularly bronchitis. Also taken internally for colds and asthma.
Was used in earlier times by Maori healers, for treating tuberculosis. It is a blood purifier, tonic and liver cleanser. For external use the leaves were boiled and the liquid obtained used as a strong, soothing and healing agent for sores, wounds, rashes and skin irritations.
The leaves can also be used fresh on the skin. Externally, Maori healers made an ointment from the leaves and applied to skin cancers. Leaves were steeped in hot baths for arthritis and rheumatism.
Kumarahou - the gentle, time proven NZ native plant remedy for you & for your pets! Kumarahou remedy is a blood purifier that helps detox your body and supports elimination of waste product to improve overall health & well being. This happens via the lungs, liver, kidneys, skin, lymphatic and the urinary system which is why kumarahou is so valued as a herbal remedy.
Can be used fresh or dried. Kumarahou was used by Maori and early settlers and is a particularly helpful Rongoa for young children and the elderly because it is such a gentle remedy, especially when supporting improved lung health and bronchial system function.
Another recommended use for Kumarahou is to aid better liver function. Kumarahou contains valuable flavonols - Quercetin & Kampferol (antioxidants) plus ellagic acid. Ellagic acid is a natural phenol antioxidant found in numerous fruit and vegetables. Bioflavonoids are found to be health promoting, have a role in preventative health and many proven therapeutic benefits with quercetin's main role being used for seasonal congestion and to help reduce inflammation.
You can have also added quercetin and Magnesium to assist with antihistamine and anti-inflammatory action of quercetin for sneezing & seasonal congestive issues.
According to Brookie, Cambie & Cooper, (1981) "NZ Medicinal Plants" (an authoritative textbook with over 400 references which can be consulted for further study) Kumarahou was valued traditionally as a blood purifier & common remedy for bronchial, lung and kidney complaints. The leaves were boiled and the liquid taken internally and used for bathing.
Kumarahou oil is made from the leaves and flowers of Kumarahou in the concentrated form of a herbal extract. Kumerahou is from the buckthorn family.
"Pregnant women" should avoid herbals unless specifically prescribed by a Herbalist, Homeobotanical Therapist or Natural Medicine Practitioner.
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The shelf life is two years.
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