Nadia Lim's Wapiti Venison Bolganaisse
400-500g dried pasta e.g. spaghetti,
fettucine, penne, macaroni
500g venison mince
1 onion, chopped
3 cloves garlic, chopped (optional)
2 carrots, grated
1 x 400g can crushed or chopped
3 tablespoons tomato paste
1 cup beef, chicken or vegetable stock
½ teaspoon dried herbs (optional)
Bring a large pot of salted boiling water to
the boil for the pasta. Once water is rapidly
boiling, add pasta and cook for 8-10 minutes or
until tender. While the water is coming to the
boil, make the sauce.
Heat a drizzle of oil in a large fry pan on
medium heat. Add venison mince and ½ teaspoon salt; cook for 5-10 minutes, until
the mince is starting to brown. Break it up with a wooden spoon whilst it is cooking in
Add onion and garlic (if using) to the pan and continue cooking for about 5
more minutes until onion is soft. Add carrots, canned tomatoes, tomato paste, stock
and dried herbs (if using) and stir to combine.
Simmer for 10-15 minutes until sauce has reduced and thickened. Season with
salt and pepper to taste. Drain cooked pasta.
To serve, divide pasta between bowls and top with sauce.
Add extra vegetables to the meal by adding some chopped spinach or frozen peas
into the sauce in the last 4-5 minutes of cooking.
Serve with a little grated Parmesan or other cheese sprinkled over the top if you wish
Recipes brought to you by inspired Ngai Tahu Chefs
The beauty of venison is that it can be easily substituted for beef mince and used in the same manner. It is a fantastic and healthy lean meat that is versatile and delicious.
Here are some specific recipes tried and true from South Westlanders who have been cooking venison for generations.
Don't be afraid to experiment and use whatever you have in the fridge and take out anything you don't like.
1kg venison mince
250g sausage meat
2 onions finely chopped
1 Tsp tomato sauce
2 Tsp soy sauce
2 tsp of crushed garlic
1 Tsp on sweet chilli sauce
Salt and pepper to taste
Mix all ingredients in a large bowl. Roll the mixture into balls (golf ball sized) with wet hands and place into a casserole or oven dish. Pour over 1 cup of water and cover with tin foil or a lid.
Cook in a moderate oven (approx 160 degrees celsius) for 35-45 minutes.
Once cooked you can use the meat balls a number of ways as including;
- Serve on boiled rice with plum sauce
- Serve with heated tomato pasta sauce over noodles
- With vegetables
Use the same recipe above and shape into rissoles which can be used on their own and or in hamburgers by shallow frying in a pan with cooking oil. Rashes of chopped up bacon can also be added to infuse fatty goodness and a smokey flavour. You can also dip the rissoles in beaten egg and bread crumbs before frying.
You can also make a variety of sauces such as mushroom sauce using maggi mushroom soup mix and cream or milk with or without fresh mushrooms.
Use the same recipe above but add in mixed veggies (1 cup) and either cook in a loaf tin or shape and roll in tin foil. Cook in a moderate oven for 45 -60 minutes.
500 grams of venison
500 grams of beef mince
2 beef Oxo cubes (dissolved in a small amount of hot water)
1 large finely chopped onion
1 large or 2 medium chopped carrots
Added optional extras: marmite, fresh herbs, mixed herbs
Cook all together and then thicken with flour and water (2-3 Tsp of flour and water).
Allow to cook and then place into a pastry lined pie dish, cover with pastry and cook in a moderate oven until pastry is golden brown on top. 180 degrees for 35-45 mins.
Use the same recipe as for the pie except swap out the pastry and top with mashed potatoes and cheese. For this recipe, place hot mince in the oven dish.
Bolognese and Goulash
Use the same recipe as for the pie adding in 1 tin of pasta sauce or chopped & peeled tomatoes and mixed herbs or fresh herbs and honey to taste. Serve with cooked noodles or rice or vegetables. Another great option is to add in any kind of cooked pasta.
For more inspiration there are many recipe ideas available in books and online. Remember that venison is very lean so mixing with other meats is a good option. We recommend 'Alison Holst's mince recipes.