Daniel Meredith "The Wild Chef"

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!