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