Wild venison carpet-bag loin and fresh New Zealand rock oysters wrapped in manuka honey smoked bacon, with sweet kumara and horopito purée, savoy cabbage, honey-glazed carrots, wild garlic pesto, and port wine jus.

Ingredients (Serves 4)

4 x 180 g venison loins  
100 g fresh rock oysters  
salt and pepper  
150 g streaky bacon (manuka honey smoked)  
5 large golden kumara, peeled  
60 g butter  
1 tsp ground horopito  
20 baby carrots  
6 leaves large savoy cabbage  
1 tbsp honey  
2 tsp parsley, chopped  
2 litres beef stock  
500 ml port  


1. Begin by preparing the venison. Remove all sinew, but remember it is fine to leave some fat for flavour. Make slits in the side of the loins with a sharp knife and gently make a pocket big enough to slide your oysters into, but without cutting all the way through.

2. Shuck the oysters and place them on paper towels to drain slightly. Season well with salt and pepper and stu? them into the venison loins. Wrap the venison loins with the streaky bacon, making sure to cover the slits.

3. Place the chopped kumara in a saucepan with plenty of salt and water, and bring to the boil for 10 minutes or until the kumara is very soft. Drain. Add half the butter, horopito, and salt and pepper. Place in a food processor and cream until smooth and velvety.
4. Sear the venison in a very hot ovenproof pan, ensuring that you crisp the bacon and also both sides of the loin. Place in a 200°C oven for 10 minutes.

5. Peel and blanch the carrots in rapidly boiling water for 5 minutes, drain and place in icy cold water to stop the cooking process. Do the same for the sliced savoy cabbage.

6. Heat a little butter in a pan and add cold carrots, honey and seasoning and slowly cook until the carrots are warm and coated. Add a small knob of butter and chopped parsley. Toss in the cooked cabbage to warm it through. For the jus, reduce the beef stock by half, add the port and reduce a further half. Add a small knob of butter.
Position the venison in a large white dinner bowl. Place portions of the vegetables separately around the meat and add the jus. Garnish with the pesto.

The Perfect Dish to enjoy with
A CRISP Pointers Pale Ale