New Zealand Venison Steak Recipe

Prepare the Venison

Preheat your oven to 400°F (200°C). Season the venison steaks with olive oil, salt, and black pepper. Let them marinate for about 30 minutes at room temperature.

Sear the Steaks

In a hot skillet, sear the venison steaks for 2-3 minutes on each side until browned. Transfer them to a baking dish.

Make the Pecan Crust

In a bowl, combine finely chopped pecans, breadcrumbs, grated Parmesan cheese, melted butter, and garlic powder. Mix until well combined.

Coat the Steaks

Press the pecan mixture generously onto the top of each seared venison steak. Bake in the preheated oven for 10-12 minutes or until the steak reaches your desired doneness.

Prepare the Demi-Glace

In a saucepan, combine huckleberries, red wine, and beef stock. Bring to a boil, then reduce to a simmer for about 15-20 minutes until reduced by half.

Finish the Sauce

Remove from heat and whisk in butter, adding salt to taste. Keep warm until ready to serve.

Poach the Pears

In a saucepan, combine water and sugar, and bring to a boil. Add the halved Seckel pears and poach for about 10 minutes until tender. Remove and set aside.

Cook the Broccolini

In a separate pot, steam or blanch the broccolini for about 5 minutes until bright green and tender. Drain and set aside.

Make the Dumpling Mixture

In a large bowl, combine cubed bread, chopped apples, eggs, milk, cinnamon, and salt. Mix until the bread is soaked through.

Form and Cook the Dumplings

Shape the mixture into dumplings and boil in salted water for 10-12 minutes until they float. Remove and keep warm.