Fiordland Venison with Potato Rosti

Meal Type:
Prep Time:
0 - 15 mins
Cooking Time:
0 - 15 mins
3 - 4
Geri Haenraets


  • Rhubarb Sauce:
  • 1 cup redcurrant jelly
  • 600ml raspberry vinegar
  • 600ml red wine vinegar
  • Half cup brown sugar
  • 2 cinnamon sticks
  • 8 bay leaves
  • 12 cloves
  • 750ml red wine
  • 8 cups diced rhubarb
  • Venison and Rosti
  • 4 x 180g Fiordland venison portions
  • 4 waxy potatoes, grated
  • 320g fresh green runner beans, with tops and tails trimmed, and blanched
  • Salt and Pepper
  • Oil
  • 20g Butter
  • Ravioli:
  • 8 Sheets of wonton wrappers
  • 1 tablespoon of cream cheese
  • 8 blanched spinach leaves
  • 1 Tablespoon lightly roasted onion
  • 1 egg


  1. Make the rhubarb sauce by placing all sauce ingredients into a pan. Heat and reduce to a thick and glossy consistency.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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