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Items tagged "Hartdale Park venison":

  1. Simple & lean: Local Victorian Hakubaku organic udon with seared Hartdale Park venison rump, Sōsu, garlic pickled organic daikon, Swiss Brown mushroom, Chuka Wakame and Gai Lan

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  2. Soft steamed cauliflower & quinoa salad with homegrown marjoram, chives and lemon thyme, dressed with velvety homemade salad cream. A soft and delicate combination.

    On the side, tender, spicy dry rub marinated Hartdale Park venison fillet on perilla leaves. The lean meat was seared, rested for 15 minutes and finished with pan juices.

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  3. My lips stung with pleasure.

    Sometimes Thai food can make your face burn like you’ve been in a kissing marathon.

    A Som Tam (ส้มตำ) style green papaya salad was made because we ate a slice of my homemade mango & passion fruit cream sponge for afternoon tea. I rarely eat creamy food - so a dinner that stirred the metabolism was in order.

    Papaya contains enzymes that can aid digestion and I find it helps soothe my gut after eating very rich food.

    The Som Tam dressing satisfied my need for sharp, clean flavours with home grown limes, garlic, shallots, tamarind, chilli, dried shrimp, lemongrass, palm sugar and fish sauce.

    A few crisp fried dried shrimp and anchovies plus crushed peanuts added crunch, another layer of texture to the salad.

    On the side I made a fiery kaffir lime leaf curry using Hartdale Park Venison that made sweat bead on my nose and brow. Naturally I used home grrown lime leaves for the full effect. All up, a deliciously lean and exhilarating culinary ride!

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  4. A sausage roll but possibly unlike any you’ve eaten. Venison in butter puff.

    My Dad used to make old school sausage rolls - the William Angliss school recipe using commercial bakers margarine as the base to the pastry. They’re the type you find in Aussie bakeries, containing some mince but heaps of fine grade fatty industrial sausage meat. His tasted fantastic but are pure junk food that sometimes left an oily film around your mouth, making ketchup necessary to melt the fat and ease the bloating.

    But this one is different. My sausage roll uses Patersons Pastry butter puff pastry and my filling includes lean Hartdale Park venison, Gypsy Pig bacon, purple heirloom carrots, homegrown herbs, seasonings, a handful of sourdough crumbs and some onion. All natural, quality ingredients, locally sourced.

    On the top are flavour bombs of rock salt, sesame seeds and rosemary leaves. Served with my own homemade heirloom tomato relish it was neither greasy nor bloating. The meat wasn’t dense or heavy but was quite filling, wrapped in it’s pastry coat. The final verdict? Delicious, as it should be.

    *The Hartdale Park Venison and Paterson’s Pastry were purchased at Veg Out Farmers Market, held on the first Saturday of the month at The Peanut Farm oval, St.Kilda. The purple carrots and Gypsy Pig bacon came from Gasworks Arts Park Farmers Market in Albert Park, held on the third Saturday of the month. The crumbs came from my own sourdough bread using locally sourced wholewheat flours from Rita’s at South Melbourne Market.

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  5. I’d promised to bake a pithivier but the oven blew up. So my oversized jaffle maker came into service with great piping hot results.

    I used Paterson’s Pastry and filled it with minced Hartdale Park venison, onion, tomatillo’s, pine forest mushrooms laced in a sauce of homemade beef stock, Milawa Mustard and Amontillado. I served it with creamy julienned zucchini and baby leek salad.

    This seemingly eccentric meal, made with local, producer direct sourced ingredients, turned out to be a deliciously unpretentious form of pithivier with a quirky Aussie twist.

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  6. Mr Sticki had a craving for schnitzel. He asked, “Do we have any veal?”
    “No.” I replied “There isn’t any veal sold at the farmers markets we go to.”
    “But we’ve have schnitzel!”
    “Every one of those schnitzels was made with Hartdale Park venison.”

    I think people presume that Red Deer meat will taste strong and will be tough, but this has never been the case with Rose & Dave’s farmed deer. As always I love the secondary cuts. I don’t buy fillets, the schnitzels are wonderful, tasty and tender.

    My schnitzels are coated with crumbs made from homemade sourdough crusts mixed with seasonings and some potato starch for crispness. I chill them and then cook briefly in a hot cast iron pan greased with animal fat, in the traditional Austro-Hungarian fashion. Being venison it then needs to rest for at least ten minutes.

    The mushroom sauce is a Magyar staple. Added to the fungi is paprika paste, garlic and sour cream. You season and lob it on a plate alongside the crisp schnitzel for a smooth counterpoint.

    The salad was plucked from my garden, a fragrant mix of perilla, sorrel, baby chard and baby beetroot leaves dressed with the usual vinaigrette. And the spuds were baby King Edwards roasted in their skins and dusted with truffle salt; perfect.

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  7. We don’t eat pasta often so it is quite a treat. Here’s my organic Spaghetti with a ragoût of rare breed pork, Red Deer venison and some shredded beef that was extracted from 6 week dry aged bones I had used to make stock. Homegrown herbs were used as well as my homemade passata. True Slow Food that’s worth the effort with every mouthful.

    (Taken with instagram)

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  8. I think there is a growing groundswell for venison in Melbourne. And why not? Aside from the lovely flavour, like goat, kangaroo and rabbit it’s very lean, so needs some fat in the cooking. The best method is to sear it, cook briefly and follow by an extra long rest period.

    Since we met Rose and Dave of Hartdale Park venison at The Melbourne Farmer’s Markets we have enjoyed it regularly. We love stopping by for a chat them and their outstanding products have kept us coming back for more.

    Rose and Dave recently put the farm, the boning room and their home on the market and are looking for new challenges. When they sell we hope to continue buying the farmed red deer meat.

    So here is one of their delicious venison burgers, cooked in the manner mentioned and topped with homemade tomato relish.

    Alongside a mighty spill of pumpkin, blanched baby gai lan and snow peas rolled in a few drops of sesame oil and garnished with toasted slivered almonds and macadamia nuts. An extremely low fat, nutritious and delicious meal ideal for any season.

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  9. Homecooked potato frittata featuring crab meat, Hartdale Park venison chorizo and roasted red peppers.

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