Hummus is something which most of us spread on bread or use as a dip. However, as a substitute for polenta puree or potato, rice and other variants it really is fantastic. Nutritious, filling and delicious. Marsala wine is full flavoured and has a rich history and is used mostly as a dessert wine but here it combines wonderfully with the venison and the flavours of the spices.
Topping the whole thing off with fresh herbs, lemon and pickled radishes makes for a richly flavoured, nutritious and healthy meal that complements the considerable health benefits of grass-fed NZ Venison.
Ingredients
Servings
- VENISON --------------------------------
- 250 g venison leg, diced or mince
- 3 Tbsp Garam masala spice
- 100 ml Marsala wine
- 0.5 onion, thinly sliced
- HUMMUS --------------------------------
- 500 g boiled chickpeas
- 6 Tbsp tahini
- 4 Tbsp olive oil
- 1 large lemon, juiced
- 1 garlic clove
- 1 tsp salt
- water to add
Recommended toppings
lemon juice
fresh parsley
toasted pistachios
baba ganoush
pickled radishes
Servings
- VENISON --------------------------------
- 250 g venison leg, diced or mince
- 3 Tbsp Garam masala spice
- 100 ml Marsala wine
- 0.5 onion, thinly sliced
- HUMMUS --------------------------------
- 500 g boiled chickpeas
- 6 Tbsp tahini
- 4 Tbsp olive oil
- 1 large lemon, juiced
- 1 garlic clove
- 1 tsp salt
- water to add
Recommended toppings
lemon juice
fresh parsley
toasted pistachios
baba ganoush
pickled radishes
Venison
Rub the venison in the garam masala spice mix. Set aside to rest.
In a wide dish pan with oil fry off the onion for 10 seconds or so. Turn up the heat to high and add the venison and sear off until browned.
Splash with the marsala wine and a sprinkle of salt.
Once the wine has glazed the venison add a cube of butter, toss until combined, remove from the heat and rest briefly.
Hummus
Add all the ingredients into a blender and mix on high speed. Add water a spoonful at a time to achieve desired consistency - not too firm and finely pureed.
Taste before taking out of the processor and add ingredients to taste. Some people like it a bit lemony with tahini, others like more garlic notes.
To serve
Spoon the hummus into a shallow bowl making a shallow well in the middle. Spoon the venison into the well and sprinkle with a little lemon juice, fresh parsley and toasted pistachio.
Add a little baba ganoush, pickled radishes or other handy tasty toppings on top and serve immediately.
Here are some tips to help with this recipe
What can I use if I don't have Marsala wine?
If you don't have Marsala wine, use port or sherry or red wine and a dash of balsamic vinegar with a little brown sugar
I don't have any garam masala, what can I use?
Make it yourself! Adjust the proportions so you can have a sweet flavour (nutmeg, cinnamon, cloves and cardamom) or a spicier mix (pepper, chilli).
What can I use in place of pistachios?
Sunflower seeds or other nuts or seeds toasted can be used in place of pistachios.
Where can I find pre-made hummus?
Local supermarkets usually have pre-made hummus available to purchase.
