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Recipes: wild wapiti

2 min read
Wapiti recipe

Elevate your culinary game with these recipes, courtesy of WithWild, celebrating the rich and succulent flavours of wapiti

WithWild Fiordland Wapiti Mince Taco

Taco nights gets a gourmet update

Feeds: 4

Cook time: 30 minutes

Ingredients

  • 400g WithWild Wapiti mince
  • Corn tortillas, 1 pack or 12 (Hands Down or Tío Pablo)
  • 1 tsp cinnamon
  • 1 tsp chipotle salt (or chilli flakes)
  • ½ tsp black pepper
  • 2–3 squares of 70% dark chocolate
  • Kale, good bunch
  • 2 lemons
  • Extra virgin olive oil
  • Sour cream
  • Hot sauce of your choice (we love the Apostle spicy smoked BBQ)

Method

  • Thoroughly wash the kale, spin dry, then remove the stem and rip it into small pieces. Place in a bowl with a glug of virgin olive oil and massage thoroughly to break down the fibres, then squeeze in the juice of half a lemon.
  • In a heavy-based pan on high heat, add a pinch of flaky salt and a glug of olive oil then begin to brown the wapiti mince heavily.
  • Once evenly caramelised, add a dusting of cinnamon (1 tsp), a generous few pinches of chipotle salt, and some coarsely cracked black pepper. Cook for a further minute then remove from the heat. Fold through the dark chocolate.
  • Reheat the tortillas over a dry cast iron on both sides then wrap in a folded tea towel ready to serve.

Serve

  • Smear the bottom of the tortilla with the sour cream, add a spoonful of the kale salad, then a generous spoonful or two of the mince.
  • Squeeze a drizzle of fresh lemon juice on top and a dash of your favourite hot sauce for a kick or keep it natural.

WithWild Fiordland Wapiti Sausage & Fennel Risotto

Wapiti recipe

A delightful twist on the classic sausage meal

Feeds: 4

Cook time: 30 minutes

Ingredients

  • 50ml extra virgin olive oil
  • 500g WithWild Fiordland Wapiti Sausage (broken out of skins)
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • ½ fennel bulb, chopped
  • 500g carnaroli or arborio rice
  • 150ml white wine
  • 1L wapiti stock (substitute for chicken stock)
  • 100g flat parsley, chopped
  • 100g parmesan

Method

  • Heat a heavy-based pan over a medium heat. Add olive oil and cook sausage until caramelised.
  • In another pot, heat the stock over a high heat.
  • Remove the cooked sausage from the pan and reserve for later.
  • In the pan that the sausage is cooked in, add the chopped onion, garlic, and fennel. Sweat the vegetables until softened. Add a little more olive oil if needed. Once the vegetables are translucent and soft, add the rice.
  • Stir the rice through the oil and vegetables for about two minutes.
  • Add the wine and stir. When the wine has almost evaporated, add the stock – a few ladles at a time. Keep adding stock to keep the rice almost submerged.
  • Continue adding stock until the rice is al dente.
  • Add the sausage back to the rice with the chopped parsley and mix well.

Serve

  • Grate parmesan on top of the rice and stir to combine. Serve with another generous drizzle of olive oil and extra grated parmesan on top.

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