Daniel Meredith "The Wild Chef"

Sufganiyot! – Isralei Doughnuts

 (Jelly Doughnuts)

I thought id give these little treats a go at the lodge and did they go down well or what! Soft hollow centre and crunchy outside, add a touch of cream or mascapone and raspberry jam amd its a recipe for indulgence!

2 tablespoons active dry yeast

1/2 cup warm water (100 degrees to 110 degrees)

  • 1/4 cup plus 1 teaspoon sugar, plus more for rolling
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 2 large eggs
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons salt
  • 3 cups vegetable oil, plus more for bowl
  • 1 cup seedless raspberry jam


  1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

  2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

  3. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

  4. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

Bear! Beer! Bare! 

So I’m here in Wyoming, it’s fall and coming into winter. Cold night’s, crisp days and any day now it could snow! 

Wild game here is alot different to what we have in NZ, although I treat certain meats the same. Including BEAR. Yes you heard, but try not to think of our childhood hero’s Yogi & BooBoo, or our good friend Winnie. 

So I’m going to keep this reasonably short in what I did with the meat, it’s Bear season here so I thought there may be someone out there willing to give it a try. The result was a rich but delicate texture of veal, a spicy yet mild taste, not “gamey” at all and matched with creamy truffle & creamed corn mash, olive & wild mushroom jus, and a nice simple salsa verde.

First I trimmed as much fat off as possible, then lightly marinated the meat in:

  • Olive oil
  • Mesquite pepper
  • Tbsp Crushed garlic 
  • Tbsp Wholegrain mustard
  • Smoked paprika
  • Meat tenderizer seasoning 
  • Black pepper
  • A little cayenne pepper 

Toss and let Marinate for at least 6 hours or over night.

Last but not least fire up the BBQ and grill on a medium heat (about 5 minutes each side) let it rest and slice into medallions. 

Although i served it with ‘wintery’ type garnishes, it would be just as nice in a salad of pickled radish, arugula, & feta.

Slowcooked venison – My favourite!


Who loves slow cooked venison? It’s one of my favourites. I like to braise in the oven cause I can pack more in. But a crockpot  will work! Venison rump, shanks, flaps, neck chops, all provide great flavour. Remember there’s so much flavour in the bone so leave it whole. Sear your meat first, Bit of stock, vegetables, and fresh herbs, garlic. Tomato paste & crushed tomato. The trick is low and slow! 

After about 6 hours, skim any fat off, shred the meat back into the stew and discard the bones. You can even freeze and portion but I doubt it will last long!! Yum! Absolutely stunning with a glass of @sileniwines syrah yum! 


Asian style venison, egg noodles & kumera chips


I used tenderloin but you can use backsteaks also. Cut into inch thick medallions and Marinate 4 hours in:
ABC sauce
Ginger 1tsp
Garlic 1 tsp
Sweet chilli 1/4 cup
Japanese soy 1/4 cup

Hoisen sauce

For the vege cut them nice and thin:
2 Carrot
1 Bok choy
2 Red onion
1 Broccoli
2 Spring onion
100g bean shoots
Vietnamese mint if available
Picked brussels

2 kumera
Oil for frying

Using a peeler, shave the kumera and toss in olive oil, bake 15-20min. Alternatively shallow fry in hot oil for a more crunchy effect.

For the stir fry add the onions, carrot in a hot pan with ginger add the broccoli, Brussels, bok choy & bean shoots, toss with ABC sauce, Japanese soy, hoisen.

Fry the medallions in a hot pan searing on both sides without burning, pour over the remaining sauce and finish in oven for 8-10 minutes.
Serve it up and enjoy! A great alternative to enjoy your venison.

Caramel self saucing pudding – YUM!

75g butter (melted)

1/2 cup brown sugar

2 eggs

1 cup ground almonds

1 cup all purpose flour

1 tsp baking powder

1/2 cup milk

1 tsp vanilla extract

pouring cream (to serve)


50g butter

1 1/2 cups brown sugar

1 3/4 cups water


Preheat oven to 160C. To make the caramel syrup, place butter and sugar into a saucepan and stir until butter is melted and sugar is dissolved. Set aside.

Place butter, sugar, eggs, almond meal, milk & vanilla in a bowl and mix until combined. Spoon into 6 250ml greased oven proof dishes. I used glass ramekins. Pour the syrup over the top and bake for approx 30min or until center is cooked by testing with a skewer. serve warm with a dollop of whipped cream. Yum!

Smokey Antelope backsteaks with curry sauce

Last year i was in Wyoming cooking at a big hunting outfitter. 1 guy had been on a crazy chase for a particular Antelope all week, and when he has finally taken it down, it was a well deserved feast indeed. I made it my task to make it the best they’ever tasted, so i decided to serve it with a curry sauce. For the Antelope grazes on Wyoming sage brush – not the most ideal of feeds for animals when it comes to eating them, it can be hard to mask the game taste. I aged the meat like i do all wild game, about 7 days at least. The cut of choice were the backsteaks and i did a simple marinade of olive oil, garlic, fresh herbs (parsley, lemon thyme, smoked paprika, cracked black pepper & sea salt).

While that is doing its thing, i made the curry sauce:

2cups whipping cream 

1 onion

2 TBSP curry powder

1 TBSP cumin powder

1 TBSP mustard powder

1 Tsp coriander powder

pinch of turmeric


curry leaf if available

white wine

Basically lightly sweat the onion & garlic, add the spices and then de-glaze with the white wine. add the cream & reduce to half, or a sauce consistency.


Sear the meat heavy on all sides and cook till medium, about 15-25min depending on the size. its important to let it rest and let the juices flow.

Great served with some fresh watercress, & roasted baby carrots!

Enjoy 🙂 

Herb rubbed venison bruschetta, baby kale, horseradish cream

Got guests over for dinner? Want to impress em with something super quick to prepare that tastes amazing!? 

Check out this recipe of bruschetta, you can use beef of course aswell. Sometimes its hard to source the wild herbs but your local specialty food store should have a broad range. I like the pepperyness (is that how you spell it) of the Kawakawa and earthyness of horopito. Great hot or cold!


Herb mixture chopped and dried:

  • 30g Kawakawa
  • 30g Dried Horopito (if available)
  • Bunch flat leaf parsley
  • Sprig rosemary
  • Garlic chives
  • Venison backsteaks or loins
  • 1 Sourdough loaf
  • Basil pesto & olive oil
  • Baby Kale


Horseradish Cream


  • 3 Tbsp horseradish, 6 Tbsp sour cream or cream fraiche, Mixed.


Finely chop the herbs & rub over the whole trimmed loin, sear on all sides with cracked pepper & salt, roast till medium rare (63◦C core temp)

Slice the bread loaf, lightly spread with pesto & olive oil, chargrill.

Once the meat has been rested, slice thinly & arrange atop the toasted sourdough, add horseradish cream & finish with cracked pepper, baby kale, olive oil. Enjoy!

Hello deer!

Venison is one of my favourite things to cook! There are around 90 species of deer worldwide and in NZ, our most common is the red deer. Red deer  introduced into New Zealand in 1851 from English and Scottish stock were domesticated in deer farms by the late 1960s and are common farm animals here now. We also have an abundance of fallow, sika, rusa, sambar and wapiti in our south island. Some more internationally recognised family members also include elk, moose, caribou, whitetail, reindeer & chital.

Today, more venison is consumed than all other game meats combined!

Now before cooking venison particularly if it freshly harvested, you want to “age” the meat, especially after the gruelling 8hr hike up the mountains, snow, rain and wind, wet boots & exhausted body, its well worth the wait to rest your prized trophy to hang. This period should be about two weeks, some people today still hang meat outside providing it has a good covering of fat over it!


1- Shoulder(roast, mince, chops) 2- ribs, loin(fillets, chops, roast, mince, jerky) 3- rump & leg(steaks, roast, schnitzel)    4- flank(soups, stews, jerky, mince) 5- neck(roast, chops, stews, jerky, stocks) 

The best cuts are leg,  backsteaks, tenderloin, flank, shoulder. I have been using the ribs as of late and they are tremendous! And the bonus is you can cook em’ in just about anything, I use a sticky, smoky glaze cooked low and slow..yummm!

Cooking – You need to do this with a little more care and attention as venison is a lean meat with little fat marbling, it dries out fast! So be prepared for faster cooking also. A good way to tell medium rare is when you see the juices starting to seep out while cooking means its time to remove from the heat and rest.

Venison tastes great with all strong-flavoured accompaniments that so complement other game: port, red wine, brandy, cider & ale are good alcohols to include in a sauce or braising liquid. It is great with sweet and acidic fruits such as dark berry’s, currants, sour cherry’s, prunes, raisins, orange and plums, and excellent matched with chestnuts, bacon, pancetta, mushrooms, sage, rosemary, thyme, lentils, walnuts, olives, anchovies, beetroot and horseradish the options are endless!

Delicious Steak Bearnaise
Extremely flavoursome & colourful - a sure crowdpleaser!
Write a review
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
  1. 4x Trimmed/sliced venison steaks
  2. 600g gormet potatoes (small)
  3. 1x sprig rosemary diced
  4. 3x egg yolk
  5. 250g melted butter
  6. Dash vinegar
  7. Small bunch tarragon
  8. 1x shallot
  10. 250g rocket leaves
  11. Tomato & capsicum salsa (optional)
  12. 2x large tomato deseeded and diced fine
  13. 1x green capsicum diced fine
  14. 1x red onion diced fine
  1. Toss the steaks in a little olive oil & set aside. Slice the potatoes about 1cm thick, and toss on a roasting tray with rosemary, salt, pepper, olive oil. Roast at 190C for around 40 min checking every 15min.
  2. While these are in, make the béarnaise. put the vinegar, shallot, tarragon in a saucepan and bring to the boil, cool & set aside.
  3. Add the yolks to the food processor,(you can whisk by hand also) blend and add the vinegar mixture. once aerated slightly here's the tricky part. Adding the butter slowly is key, while mixing add slowly until all you have is the white curd. Discard.
  4. Now all you have to do is season to taste - salt and pepper. Keep in a warm place
  5. Last but not least, the meat. Now make sure you have a piping hot pan, sear on both sides until you see juices coming out (about 4-5min) depending on the size. Remove from pan and rest.
  6. Arrange the roasted potatoes then a generous helping of rocket leaves, steak on top and then lovely béarnaise. I like to do a simple salsa also of tomato flesh diced, green capsicum & diced red onion, combine altogether and season. Enjoy!




My fresh egg pasta!

Fresh egg pasta
An easy method to adapt, all you need is a bit of patience and love!
Write a review
  1. 6 Large free range eggs
  2. 600g tipo '00' flour
  3. Pasta rolling machine (optional)
  1. Place the flour on a board or in a bowl. Make a well in the centre and add the eggs. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
  2. Knead the pieces of dough together – with a bit of work and some love and attention they'll all bind together to give you one big, smooth lump of dough! Additionally if you have a food processor, add the dry ingredients and while mixing on low add the egg gradually until combined.
  3. Now's the fun part! knead your dough and work with it to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente (firm to the bite)
  4. Kneading is no scientific wonder, bash it, squash it, reshape and pull it, stretch it. It's quite hard work. You'll know when to stop – it's when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least half an hour before you use it. Make sure its thoroughly covered!
  5. Rolling your pasta takes time and patience, I find it easiest with a pasta rolling machine but you can use a rolling pin also. I would imagine there will be tonnes of grandmas around Italy rolling pasta by hand! Clear the bench of any clutter, you don't want to be rolling pasta over and around kitchen stuff. Okay, dust the bench with some of your lovely '00' flour and flatten a lump of dough out with your hands, adjust the pasta machine at the widest setting and carefully feed through. The trick is to not stuff too much through the machine so just take your time. Click it down a level and repeat.
  6. At this stage you want to fold your dough in half and roll through again on the highest setting, do this 5 or 6 times as this works the dough.
  7. Now its time to roll out your dough so keep rolling and click down the level each time. I normally go till the 2nd to last setting. If you see any tearing or dosent look silky smooth don't be afraid to fold your dough in half and repeat the rolling method.
  8. You will need to cut and shape your dough as soon as possible, to stop it from drying put a damp cloth over the rolled dough to stop it from drying out!