1 venison tongue

Wash and prick the tongue all over and give it a little bash to soften.

Brine

Mix salt and water together to dissolve. Add juniper, horopito and pepper..

Test density of brine with raw potato, so it floats three-quarters up in brine. Remove potato.

Place tongue in brine for 2 days/48 hours. Remove, wash and soak in fresh water for 20 mins.

1 L water

250 g Pacific salt

few juniper berries

2 horopito leaves

6 black peppercorns

1 peeled potato

To cook the tongue

Place tongue in pot of fresh water to cover, bring to the boil and discard water.

Place tongue in fresh water with other ingredients, bring slowly to the simmer and  cook for about 1 hr till tender and the skin can be removed. Cool in liquor.

Skin and dry the tongue. Cut lengthwise into strips.

Select 4 nice pieces to dry slowly in a cool oven. Season with salt & pepper.

Dice the rest of the tongue and reserve for risotto.

1 carrot, peeled

1 onion, peeled and quartered

6 cloves

Pacific salt, milled pepper

100 g fallow deer Denver leg

Char-grill venison piece just to seal

Cure mix

Cure 24 hrs in Cure Mix. Wash off piece of venison and dry thoroughly.

50 g salt

50 g sugar

5 g cracked black pepper

Smoking mixture

Sprinkle smoking mixture on foil in the bottom of pot. Place a rack over the mix.

Turn up the heat (Moderate) to create smoke.

Place the venison on the rack and cover with lid. Smoke for 1 min (less is more).

50 g manuka chips

15 g NZ Southern Cross hops

Oil marinade

Cool smoked venison and place in oil marinade.

200 ml canola oil

2 clove garlic

sprig of thyme

4 venison cheeks, trimmed

Season cheeks with salt & pepper.

Sieve together flour and cocoa powder.

Roll cheeks in cocoa flour.

Seal the cheeks in hot oil for colour.

50 g flour

5 g cocoa powder

salt, pepper

oil

1.5 L dark venison stock

Place thyme, pepper, cheeks and vegetables in a braising pan with tight-fitting lid.

Mix stock, malt, beer and espresso. Pour over cheeks and bring slowly to a simmer. Cover with a lid and braize for 1 1/2 hr till tender.Cool in liquor.

1 T malt

1/2 bottle (150ml)

Monteith’s Black

thyme sprig, few peppercorns

2 cloves garlic

1/2 onion

1 carrot, peeled

1 shot espresso

6 NZ yams

Roast yams with salt and a little molasses till cooked.

Prick beetroot and bake in oven. Cool and peel.

Blend in food processor to a coarse crush. Add a little oil, salt and cocoa to taste.

salt

oil

2 g molasses

1 large beetroot (reserve tops for salad)

rock salt in 10 ml oil

5 g cocoa powder

100 g pearl barley

Wash and pre soak barley for 12 hours, then strain.

Pre-boil barley till just cooked and strain well.

Melt butter in pan, add onions and sauté without colouring. Add chopped sage and barley.

Mix stock and beer together. Slowly add the mixed stock and beer. Season well and fold in ¼ beetroot crush. Season well and add Tongue Diced dried plums and shredded parmesan to finish.

1/2 onion, finely chopped

200 ml dark venison stock

100 ml Monteith’s Black

10 g butter, 3 leaves sage

25 g dried plums (prunes), diced

Reserved diced tongue

20 g parmesan, shredded

4–6 pickled walnuts

Reserve walnuts for garnish.

On a teflon mat, spread out parmesan and bake till golden. Remove from mat. Cut in half.

40 g shredded parmesan

Cocoa beets

reserved leaves from beets

Dressing

50 ml Monteith’s Black

20 ml oil

20 ml red wine vinegar

5 g cocoa

salt

Black bouillion: Strain off braising liquor from cheeks. Add 100 ml Monteith’s Black and 100 ml dark venison stock. Pass through very fine strainer and correct seasoning.

50ml lightly whipped cream

Place beer & vinegar with cocoa in a small pan & reduce by half. Remove from heat. Whisk in oil & salt. Allow to cool.

Dress beet leaves in dressing.