FIORDLAND VENISON ON POTATO ROSTI, WITH GREEN BEANS, RHUBARB SAUCE & RAVIOLI

Ingredients (Serves 4)

Rhubarb sauce:  
1 cup red currant jelly 600ml red wine vinegar
600ml raspberry vinegar 1/2 cup brown sugar
2 cinnamon sticks 12 cloves
8 bay leaves 750ml red wine
8 cups diced rhubarb  
Venison and rosti:  
4 x 180g Fiordland venison portions
4 waxy potatoes, grated salt and pepper
320g fresh green runner beans, with tops oil
20g butter  
Ravioli:  
8 sheets of wonton wrappers 1 tablespoon lightly roasted onion
1 tablespoon of cream cheese 1 egg
8 blanched spinach leaves  

Method

  1. Make the rhubarb sauce by placing all sauce ingredients into a pan. Heat and reduce to a thick and glossy consistency.
  2. Prepare the ravioli by egg washing the wonton wrapper sheets. Lay two sheets down, place in middle of each, cream cheese, spinach and onion.
  3. Place a second sheet of wonton wrapper over ingredients. Get a scone cutter and press through both sheets of ravioli.
  4. Season and sear venison in a hot pan on both sides. Put into pre-heated oven at 220°C for 3-5 minutes (medium rare). Leave the meat to rest.
  5. To make the rosti, place oil and butter into a hot pan. Divide potato into four even portions, and press each portion into a saucer shape. Sear quickly until golden brown on both sides.
  6. Place rosti on each plate. Sauté green beans, season and place on top of rosti. Slice venison, pour on rhubarb sauce. Poach ravioli in gently boiling water for one minute, place on top of venison, and serve.

The Perfect Dish to enjoy with
A THIRST QUENCHING RIPA Red IPA