+Fiordland Venison on Potato RostiRich venison at the heart of a meal that’s so guaranted to impress it'll become your ‘go -to ’ dish whenever you want to wow someone with your culinary skills. Recipe by: Geri Haenraets, Head Chef. Craft, Dunedin. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:0 - 15 minsCooking Time:0 - 15 minsServes:3 - 4By:Geri HaenraetsIngredientsRhubarb Sauce:1 cup redcurrant jelly600ml raspberry vinegar 600ml red wine vinegarHalf cup brown sugar 2 cinnamon sticks8 bay leaves12 cloves750ml red wine8 cups diced rhubarbVenison and Rosti4 x 180g Fiordland venison portions4 waxy potatoes, grated320g fresh green runner beans, with tops and tails trimmed, and blanchedSalt and PepperOil20g ButterRavioli:8 Sheets of wonton wrappers1 tablespoon of cream cheese8 blanched spinach leaves1 Tablespoon lightly roasted onion1 eggInstructionsMake the rhubarb sauce by placing all sauce ingredients into a pan. Heat and reduce to a thick and glossy consistency.Prepare the ravioli by egg washing the wonton wrapper sheets. Lay two sheets down, place in middle of each, cream cheese, spinach and onion. Place a second sheet of wonton wrapper over ingredients. Get a scone cutter and press through both sheets of ravioli.Season and sear venison in a hot pan on both sides. Put into pre-heated oven at 220°C for 3-5 minutes (medium rare). Leave the meat to rest.To make the rosti, place oil and butter into a hot pan. Divide potato into four even portions, and press each portion into a saucer shape. Sear quickly until golden brown on both sides.Place rosti on each plate. Sauté green beans, season and place on top of rosti. Slice venison, pour on rhubarb sauce boiling water for one minute, place on top of venison, and serve.