Michael Coughlin

Pan roasted venison Denver Leg noisettes

Pan roasted venison Denver Leg noisettes

The subtle flavours and leanness of farmed raised venison, lends itself to having rich flavoursome sauce, this can be achieved by using a good brown meat stock and reducing it down o form a sticky intense glaze and with the addition of cream or butter to finish the sauce prolongs the flavours on the palate for a more sensational finish

Venison Osso Bucco, slow braised in apple juice with shallots and steamed kumara with lemon, parsley & caper butter

Venison Osso Bucco, slow braised in apple juice with shallots and steamed kumara with lemon, parsley & caper butter

This is a truly unforgettable, rich and comforting meal that will satisfy the most hearty of appetites to the most refined and discerning palates. The key to a successful dish here is patience….a long slow cooking process will allow the prominent  connective tissue to dissolve and create that lip smacking sauce that makes you want to sink back in your chair and slowly savour.

Peppered and Seared Denver Leg Salad

Peppered and Seared Denver Leg Salad

Chefs note: some times the larger flatter pieces of Denver leg aren't as easy to cut into perfect little noisettes, therefore searing whole resting well and then slicing thinly make a great hero for a warm salad

Cervena Cutlet with mapled pumpkin slices

Cervena Cutlet with mapled pumpkin slices

Chefs note: It is very important to not over-cook venison.  Due to its incredible leanness the key to keeping this meat succulent and tender is by never cooking beyond medium rare and resting the meat for a minimum of 5 minutes in a warm place for the muscles to relax and retain the natural juices when cut into.