Women's
KID'S
Roasted Kumara with Venison Loin and Blueberry Jus
Ingredients:
- 3 large orange kumaras
- Beef reduction or packet dark gravy
- 1 glass of red wine (or leftover wine)
- 1 cup blueberries (fresh or frozen)
- Sea salt
- Black pepper
- Olive oil
- 1 Venison loin
- Butter
Instructions
1. Preheat the oven to 200°C (392°F). Roast kumaras (skin on) until bubbling (about 1-1.5 hours).
2. If using, reduce beef broth with red wine and blueberries until thickened. Set aside.
3. Remove kumara insides from skins and blend with sea salt, black pepper, and olive oil until smooth.
4. In a pan, heat butter and cook venison loin for about 4 minutes on each side over low heat. Let rest for 3 minutes.
5. Reheat gravy and kumara puree.
6. On a plate, spoon kumara puree, lay sliced venison, and drizzle with gravy. To add a bit more depth, sprinkle with The Four Saucemen white rub.
Paul Patterson is a prominent NZ chef based in Ōhope, where he runs his restaurant, Fisherman's Wharf. After years abroad honing his skills in Paris, he has returned home to pursue his passion for cooking, hunting, and fishing. He is known for his expertise in American-style BBQ, outdoor cooking, and fresh bistro-style flavours.