Discover the Culinary Delights of South Island, New Zealand

South Island, New Zealand, is renowned for its stunning landscapes and adventurous spirit, but it's also a haven for food enthusiasts. One dish that embodies the essence of South Island's culinary tradition is "Wild Venison with Blackberry Sauce." This recipe combines locally sourced venison with foraged blackberries, creating a dish that's as rich in flavour as it is in tradition.

In New Zealand, venison is a sought-after delicacy, particularly in the South Island, where hunting is a cherished tradition and the terrain offers an abundance of game. Similarly, the South Island's landscape yields plentiful blackberries, ripe for foraging during the summer season. This recipe beautifully melds these local ingredients, resulting in a dish that not only bursts with flavour but also honours the culinary heritage of the region.

Wild Venison with Blackberry Sauce Recipe

Ingredients:

For the Venison

• 4 venison steaks (about 200g each)

• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 tablespoon fresh thyme leaves

For the Blackberry Sauce

• 1 cup fresh blackberries

• 1/2 cup red wine

• 1/4 cup balsamic vinegar

• 2 tablespoons honey or sugar, adjust based on the sweetness of the blackberries

• 1 small shallot, finely chopped

• Salt and pepper, to taste

• 1 tablespoon unsalted butter (optional, for richness)

Instructions:

Prepare the Venison

• Season the venison steaks with salt and pepper.

• Heat the olive oil in a skillet over medium-high heat. Add the minced garlic and thyme, sautéing for about 1 minute until fragrant.

• Add the venison steaks to the skillet. Cook for 3-4 minutes on each side for medium-rare, or adjust the time to your preferred doneness. Remember, venison is best enjoyed not too well done to avoid it becoming too tough.

• Once cooked to your liking, remove the steaks from the skillet and let them rest on a plate, covered loosely with foil.

Make the Blackberry Sauce

• In the same skillet, add the shallot and cook until soft, about 2 minutes.

• Add the blackberries, red wine, balsamic vinegar, and honey/sugar. Stir well to combine and to lift any flavourful bits left in the pan from cooking the venison.

• Bring the mixture to a simmer and let it reduce by half, or until it has thickened slightly, about 10-15 minutes. Season with salt and pepper to taste.

• For a smoother sauce, you can strain the mixture to remove the blackberry seeds and shallots, then return it to the pan. Add the butter if using, stirring until it's melted and incorporated into the sauce.

Serve

• Place the venison steaks on plates. Spoon the blackberry sauce over the steaks.

• Serve immediately, accompanied by seasonal vegetables or a simple salad and perhaps some roasted new potatoes.

Savour the Flavours of South Island

This recipe is a true celebration of South Island's natural bounty, combining locally sourced venison with the sweet tang of blackberries for a dish that is both elegant and deeply rooted in the region's culinary heritage. Immerse yourself in the flavours of South Island, New Zealand, and embark on a culinary journey like no other.