Allied Press Magazine Logo
03 magazine logo

Kasey & Karena's Matariki venison

20 June 2022
venison medallions with watercress salad

For those looking to celebrate Mataraki, two of our foodie favourites – super talented sisters Karena and Kasey Bird – have put together three delicious recipes inspired by the Matariki constellation and the meanings of the stars within the constellation. Read more about Matariki and kai here.

And to help motivate you to get cooking, we’re giving away three very special Matariki from Silver Fern Farms, each with vouchers for one free retail pack of premium, lean red meat from Silver Fern Farms (each valued at $70), so you can recreate Kasey and Karena’s recipes at home. Enter via our Facebook or Instagram pages.

Venison medallions and watercress salad with rewena croutons and kawakawa dressing

Serves 3

In this recipe we use ingredients associated to Tipuānuku, Tipuātangi and Waitī.


For the venison

  • 1 x pack of venison medallions
  • 1 tablespoon olive oil
  • 2 teaspoon dried horopito
  • 1 teaspoon minced garlic
  • 1 tablespoon creme balsamic

For the candied walnuts

  • ¼ cup crushed walnuts
  • 1 tablespoon butter
  • 1 tablespoon brown sugar

Kawakawa Dressing

  • 3 tablespoons mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 teaspoon wholegrain mustard
  • 2 teaspoons finely chopped kawakawa
  • 1 teaspoon finely chopped chives
  • ½ crushed garlic
  • Salt and pepper
  • Lemon zest
  • 1 teaspoon honey
  • 1 tablespoon water

To serve

  • 120gm bag of watercress
  • 2 slices rewena cut into 2 x 2cm cubes
  • 1 tablespoon butter
  • 150gm kūmara cut into 2 x 2cm cubes
  • Olive oil
  • Salt and pepper


For the venison

Remove from packaging, cover, and bring to room temperature.

Mix together the oil, horopito, garlic and balsamic and rub over the medallions.

Preheat the fry-pan or BBQ to medium-high.

Pan-fry for 2-3 minutes on each side for medium rare.

Transfer to a plate, cover, and rest for 5 minutes.

For the walnuts

Line a baking tray with baking paper.

In a small pan melt the butter and sugar together once bubbling add the walnuts and stir to coat the walnuts.

Pour the nuts on to the baking tray and leave to cool. Cut in to small pieces.

For the kawakawa dressing

Mix together all of the ingredients

For the kūmara

Preheat the oven to 175 degrees. Lightly oil the kūmara and season with salt and pepper.

Lay flat on a baking tray and bake for 15-20 mins until cooked through.

For the croutons

Heat the butter in a pan on medium heat until melted. Add the croutons and gently toss in the pan until slightly golden and crisp.

To serve add all the ingredients to a bowl and drizzle the dressing over the top.

Click on the below links for other Matariki recipes:

Beef eye fillet with crayfish gratine, kūmara and pūhā

Mānuka marinated lamb rump with kahawai potato puree

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram