Mānuka Smoked Venison (Kākāriki Whakarite)

Experience the rich flavors of New Zealand with this Kākāriki Whakarite, a Mānuka smoked venison dish that is sure to impress your guests.

Mānuka Smoked Venison (Kākāriki Whakarite)

Ingredients

  • 1 lb venison loin
  • 1/4 cup Mānuka wood chips
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  1. Soak the Mānuka wood chips in water for 30 minutes.
  2. Season the venison loin with sea salt and black pepper.
  3. Heat a stovetop smoker over medium heat and add the soaked wood chips.
  4. Place the seasoned venison loin in the smoker and close the lid. Smoke for 1 hour.
  5. Heat olive oil in a skillet over medium-high heat.
  6. Sear the smoked venison loin for 3-4 minutes on each side, or until desired doneness.
  7. Let the venison rest for 5 minutes before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
30g
Carbohydrates
5g
Fat
20g

Supplies

Stovetop smoker Skillet

Tools

Knife Tongs

Serving suggestions

Serve the Kākāriki Whakarite with a side of roasted vegetables and a glass of New Zealand Pinot Noir for a complete meal.

Tips & tricks

For a stronger smoky flavor, you can increase the smoking time by 15-20 minutes.

Cost

$25