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Delicious new venison recipes offer healthy eating options
20 December 2007

Chefs around the country will be encouraged to put venison on their menus through an exciting new recipe book featuring Australian Fallow Venison.

Fallow Venison – 38 Inspirational, delicious recipes for all has been developed with the support of leading chefs in the Adelaide region and is designed to encourage more chefs to consider the benefits of fallow venison and boost restaurant and consumer demand.

The Rural Industries Research and Development Corporation (RIRDC) and the Department of Agriculture, Fisheries and Forestry funded the book, which was produced by the National Fallow Alliance (NFA).

The recipe book is part of a wider RIRDC and industry strategy to improve market demand for deer products, boosting profitability and sustainability in the deer industry.

National Fallow Alliance Marketing Manager, Chris Tuckwell, said the recipe book was an important step in encouraging chefs and consumers to try fallow venison and to demonstrate its ‘all season’ versatility and ability to be an important part of modern healthy diets.

“Fallow deer are one of the two major deer breeds in Australia and the venison they produce is lean, tender and delicately flavoured.

“Fallow venison supplied by the National Fallow Alliance has consistent, reliable quality and is available year-round,” Mr Tuckwell said.

“The recipe book shows that fallow venison is economical, easy to prepare and delivers health benefits – as well as being versatile and tasty!
“The book also provides information on cooking techniques, nutritional information and shows the major cuts of fallow venison.

“The recipes range from traditional favourites such as Fallow Venison Wellington to more exotic dishes such as Seared Miso Crusted Fallow Venison and Fallow Venison Carpaccio and demonstrate the variety of dishes that can be prepared with fallow venison,” Mr Tuckwell said.

RIRDC’s Senior Research Manager for Established Industries, Annette Sugden, said creating demand for venison through the recipe book was just one way RIRDC was helping the industry to grow.
“We are working with industry to improve supply chain efficiency and co-operation, quality management, value-adding and marketing.
“The establishment of the NFA last year was part of this process and it’s pleasing to see the alliance is now working to promote their own venison through initiatives such as this recipe book.
“RIRDC will continue to invest in research and development with industry to ensure it has a sustainable and profitable future,” Ms Sugden said.

Copies of the recipe book can be obtained through RIRDC by calling 02 6271 4160 or visiting the website at www.rirdc.gov.au.  A sample recipe is attached to this media release.

Media enquiries:
Danny O’Brien – RIRDC Communications Manager – 02 6272 4735 or 0438 130 445, email – danny.obrien@rirdc.gov.au
Chris Tuckwell, National Fallow Alliance – 08 8523 3500 or 0419 854 725

Seared Miso Crusted Fallow Venison, Grilled Mushroom Salad, Japanese Mustard Sauce
[Tony Carroll – Jolleys Boathouse Restaurant]

Ingredients
Venison
480gm fallow venison round (split)
Miso Base
100mls mirin
150gm white miso
70gm castor sugar

Sauce
40gm wakame seaweed (soaked)
40gm cooked baby spinach (warm)
1 teaspoon Japanese mustard powder
60mls rice wine vinegar
60mls chicken stock (warm)
120gm miso base

Garnish
30gm enoki mushrooms
30gm shimeji mushrooms
30gm chestnut mushrooms
30gm shiitake mushrooms
1 cup mizuna leaf
Sesame seeds toasted
25mls Japanese soy sauce
Shiso cress

Method
Miso Base
1. Flame mirin in a hot pan then reduce the heat and add the miso and sugar. Keep stirring until fully dissolved then remove from heat and cool
2. When cool brush all over the venison

Sauce
1. With a hand blender puree seaweed, miso, chicken stock to a fine paste
2. Add Japanese mustard powder and rice wine vinegar to taste.

Garnish
1. Clean and quarter all mushrooms and sauté in hot olive oil until just cooked
2. Add sesame seeds, Soy sauce, Shiso cress and Mizuna leaves

Fallow venison
1. Brush cool Miso base all over the venison
2. In a hot pan sear the venison until a nice crust forms on all sides
3. Roast in a hot oven at 180 0C for 5 to 8 minutes and remove from the oven and rest for 8 to 10 mins

To serve
1. Spread a thin bed of sauce across the base of a plate
2. Slice the venison thinly across the grain and layover the sauce
3. Place the mushrooms down the centre of the venison

Glossary
Mirin (White Miso) - A seasoned rice based wine of low alcohol content
(Shiromiso) - Thick paste made from fermented barley, rice or soya bean often used in Japanese recipes
Shitake Mushrooms - Native Japanese mushrooms
Enoki Mushrooms - Long, thin white mushrooms often used in Asian cuisines
Mizuna - A Japanese leafy vegetable with a pleasant peppery flavour
 

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