Daniel Meredith "The Wild Chef"

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!