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.
Our horopito infused honey is hand extracted using humane methods that don’t stress or agitate our bees.
We do NOT heat our honey. Heating honey kills the naturally occurring enzymes that make honey so wonderful and great for your body.
Commercial beekeepers often heat honey to speed up efficiency - as the hotter honey is, the easier it is to pour when bottling.
At Rhayne we know that good things take time. We never filter. We gently strain our honey by hand, removing chunks of wax and making sure that we keep all the natural goodness in, whilst blending with horopito to create a "sweet heat".
this is taken from New Zealand’s Māori Centre of Research Excellence and Whakauae Research for Māori Health & Development presented the results of the 2017 project - Cultural, Ethical, Research, Legal & Scientific (CERLS) Issues of Rongoā Māori Research.
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Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have zero added Colourings or Preservatives.
Shelf life is 2 years.
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