Wild food recipes with Marcus

Tender venison pita pocket & spicy cucumber salsa

The secret’s out…here’s a tip for transforming “lesser cuts” of venison into tender morsels equal to a fine back strap.

Marinade

• 500g venison
• 100ml quality oil
• 2 x chopped chilli
• 2 tsp The Original Smoke and Spice Co- SPG
• 1 tsp baking powder(the secret ingredient)
• 3 tsp crushed garlic

Spicy Cucumber Salsa

• 1 chopped cucumber
• 2 spring onions
• 1 bunch of coriander
• 2tbsp of your favourite chutney
• Lemon or lime juice

Method

1. Marinade venison 4 hrs in fridge
2. Cook venison on high heat in pan till browned all sides and pink, rest and slice thinly
3. Load up your pita pockets with salsa and venison
4. Serve with lemon or lime wedge

Enjoy,

Marcus Peters – Int’l Kiwi Chef (quite good with rod and gun)