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back steak

Fallow Backsteak with Lemon Butter Sauce

Recipes - Meat & Game

Fallow Backsteak with Lemon Butter Sauce

First I coated the fillet in Rum & Que Blackout rub + S&P and let it sit out…

by Tim Kavermann 06/10/2020

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Hi team! 👋 as I said recently, I’ve got some

"Waste not want not, bigger fish smoked for a futu

"Waste not want not, bigger fish smoked for a future fish pie, fillets from the rest… great condition fish out there currently. Get amongst it."

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"It doesn’t happen very often….. but sometimes

"It doesn’t happen very often….. but sometimes, the seafood gets past the raw munching and straight out of the shell destroying madness! What then happens is something magical, a possession of amazing chef talent takes over and produces absolute bangers like this!💪🏽🔨🤣🤣

Pāua fritters
Floured butterfish
Steamed crayfish in a light cream reduction
Kina as it should be

A spread worthy of the gods……I love New Zealand."

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"That was one SUCCULENT KIWI MEAL 🦆 Roast ducks

"That was one SUCCULENT KIWI MEAL 🦆 Roast ducks, King Country Pumpkins and the usual suspects peas and gravy. Absolute treat."

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"Tentacles and wings definitely the best 🦑🤤"

"Tentacles and wings definitely the best 🦑🤤"

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I’ve been a bit off the grid over the past 12 mo

I’ve been a bit off the grid over the past 12 months, taking some time to recharge and refocus (it's a work in progress). Thanks for sticking around and continuing to share your epic content and adventures. Hang tight - there’s an exciting new chapter (and a new look thanks to @butterystudio) for EWYK coming soon!

Cheers, @timkavermann

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"Recent trip to QLD producing some excellent eatin

"Recent trip to QLD producing some excellent eating quality barramundi, first time dealing with one of these fish and such a different quality of meat, packed with fat and a dense texture, noting the top loin and belly loin have two very different textures. Sensational for sashimi and alternatively pan-fried. Oh how I wish we could get these freight trains back here in NZ"

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"Love that we live in a place that I can jump in m

"Love that we live in a place that I can jump in my kayak and pick up a tasty morsel for lunch …. Fresh kahawai nigiri and sashimi for lunch today."

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It’s slow-cooker season in NZ! Here’s a hearty

It’s slow-cooker season in NZ! Here’s a hearty and healthy venison stew recipe that will make enough to feed you for a few days! Below is how I did it - but this is one of those recipes where you could throw in whatever you have in the fridge that needs using.

▶️ Ingredients:

800g Venison Diced – I used leg/shank meat
2 Diced Carrots
1 Diced Onion
1 Diced Red Capsicum
2 Cups Diced Celery
7-10 Button Mushrooms Halved
3 Garlic Cloves Minced
2 Tsp Dried Thyme
2 Tsp Dried Rosemary
2 Cans Tomatoes
1 Cup Beef Stock
3/4 Cup Red Wine
5 Dashes of Worcestershire Sauce
4 Orange Kumara Cubed
Salt and Pepper
Plate of Seasoned Almond Flour
Italian Parsley for Serving
Sour Cream for Serving

▶️ Method:

Coat your Venison in the seasoned flour and sear in a super hot pan.

Add the venison to your slow-cooker then deglaze your pan with ¾ cup of red wine. Once deglazed add this liquid, plus all other ingredients (aside from the parsley and sour cream) to the slow-cooker as well. Season to your taste.

Bang it on for 8 hours and enjoy it with the sour cream, parsley garnish, crusty sourdough and some more of that red wine.

If you want to thicken it at the end (I didn’t), remove a few tablespoons of the stew liquid, mix that with 1 teaspoon of cornflour and return it to the slow-cooker. Repeat until you have your desired consistency.

#eatwhatyoukill #venison #stew #venisonstew #slowcooker #slowcookermeals

"Just a quick kettle smoked kahawai from yesterday

"Just a quick kettle smoked kahawai from yesterday, brown sugar, salt-cured and set offset for a number of hours, cherrywood is by far the best wood for fish, subtle enough to retain flavour without being over powering."

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"Venison backstrap and Choritzo on home-made chedd

"Venison backstrap and Choritzo on home-made cheddar and Jalapeno sourdough with Cilantro salsa Verde and homemade Fejoa hot sauce. Add that to a blinder of a first half from the blues and all is well!!"

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#eatwhatyoukill #venison #sourdough #choritzo #opensandwich

Southern Bluefin Tuna "Akami" sushi 🍣 by @kaz_f

Southern Bluefin Tuna "Akami" sushi 🍣 by @kaz_fishingwiki

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#eatwhatyoukill #akami #sushi #bluefin #bluefintuna #sushitime

Kingfish 2 ways, kingfish carpaccio with yuzu dres

Kingfish 2 ways, kingfish carpaccio with yuzu dressing and orange, and smoked kingfish arancini balls with saffron and Parmesan.

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#eatwhatyoukill #fishrecipe #kingfish #yellowtailkingfish #carpaccio #arancini #aranciniballs

"Recent trip to Stewart Island, bagged a number of

"Recent trip to Stewart Island, bagged a number of butterfish including my new pb 50cm, paua and deer. Got to meet a few of the local bitey fish. Made butterfish Okonomiyaki, paua and bacon Dumplings, Vietnamese pancakes with Blue cod and Veni O'natural"

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#eatwhatyoukill #venison #paua #butterfish #stewartisland #bluecod #nzfishing #nzdiving

"An early morning paddle turned into a decent lunc

"An early morning paddle turned into a decent lunch ceviche."
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#eatwhatyoukill #trevally #ceviche #rawfish #fishing #kayakfishing

"Little Japanese spread, seared kingfish w miso/to

"Little Japanese spread, seared kingfish w miso/toasted sesame udon soup, with a side of kingfish tataki and edamame. Basic kombu broth with katsobuishi and miso paste and a little soy, absolute winner."

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"Closest thing to a perfect Venison Fallow Buck 🦌 back steak 🥩 reverse seared in duck 🦆 fat and butter 🧈 with a bit of Himalayan crystal salt, cracked black pepper, garlic and dried chilli 🌶️"

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"Chamois poke bowls. Marinaded backsteaks in soy,

"Chamois poke bowls. Marinaded backsteaks in soy, brown sugar and chilli oil. Fried quickly, served with rice, spinach and a drizzle of the same sauce used as the marinade."

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"Venison wellingtons - Seared the back steaks afte

"Venison wellingtons - Seared the back steaks after soaking in merlot, star anise, cloves and a cinnamon quill overnight. In a pan, cooked down some finely chopped birch bolete mushrooms. Lay down a layer of prosciutto, the mushrooms, then the back strap. Rolled up, then rolled again in flakey pastry. Into the oven at 200⁰ for 15 min. Made up a red wine sauce, reducing some more merlot with the same spices as the marinade and some brown sugar."

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