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.
Pharmacy and supermarket shelves are packed with a myriad of herbal remedies for common ailments, especially with winter on its way.
On closer inspection these products are mostly derived from non indigenous plants, which have a long history of medicinal use in Europe.
We need to embrace of NZ native plants.
For instance, Murdoch Riley’s book “Maori Healing and Herbal” has pages of medicinal information, reflecting the depth of Maori knowledge developed over centuries of observation and use.
These plant remedies are still widely used today, by both Maori and pakeha (non Maori) the ritual and spiritual aspects are still relevant in Maori communities.
But we don't use them??? I think knowing about their special properties enriches our experience of native plants, and provides another reason to keep biodiversity in Aotearoa.
Kawakawa (Macropiper excelsum, or pepper tree)
Kawakawa is an easily recognized shrub, with aromatic, heart-shaped leaves, that grows widely in coastal regions.
Kawakawa gives us a clue as to why the first arrivals here from Polynesia called it that. The leaves are like its relative, kava (Piper methysticum), used widely in the South Pacific, Kava has a narcotic effect.
Kawakawa leaves are highly valued for relieving bronchial complaints. Boil a handful of the fresh, young leaves in a small saucepan of water for 15-20 minutes, then drink half a cup of the liquid to relieve chesty coughs.
To make a distinguished tea, for use as a general tonic, it’s best to dry the leaves first, then use a small quantity in a teapot. It’s very good for relieving indigestion.
The fruits and leaves were chewed for toothache – swallow the saliva and keep the leaf matter in your mouth for some time. (The active ingredient is myristicin, which is related to eugenol, a dental analgesic)
Kawakawa leaves were commonly used in hot baths for rheumatic and arthritic pains.
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Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have zero added Colourings or Preservatives.