RECIPE

FEATURING SEPTEMBER 2024’S MUNCH OF THE MONTH

DISCOVERED FOODS

Discovered Wild Foods was founded in 2020, in Beechworth, Victoria to provide a high protein, low fat, sustainable meat option by making wild game accessible to every dinner table.

The brand partners with landowners to preserve native habitats & agricultural land by ethically harvesting Australian wild game.

Discovered’s mission is to help every chef and home cook to be inspired by the taste, health & sustainability benefits of ethically harvested wild game. It’s part of a conscious carnivore revolution.

This delicious, nutrient dense, cruelty free and carbon positive protein has helped Discovered Wild Foods to win the Australian Financial Review Sustainability Leaders Award in 2023. The brand was also nominated in the Delicious Produce Awards 2024.

RRP: $112.00 PER BOX WITH SUBSCRIPTION OR $132.00 ONE TIME PURCHASE

BUY HERE

HARISSA GLAZED RUMP CAP

COOKING TIME WILL VARY ACCORDING TO TASTE. SERVINGS MAY VARY.

INGREDIENTS – HARISSA PASTE

  • 2 tbl olive oil
  • 4 clove Garlic
  • 1/2 red onion rough chop
  • 3 long red chillies deseeded roughly chopped (leave them in if you like it hot)
  • 2 tbl tomato paste
  • 100g tinned roasted capsicum (or do it yourself)

INGREDIENTS – SEASONING

  • 1 tsp caraway seeds
  • 2 tsp coriander seeds
  • 2 tsp cumin
  • 1 tsp sweet paprika
  • 1 tsp black peppercorns (dry roast these spices in a frying pan and tackle with a spice grinder or mortar and pestle to form a ground result)

INGREDIENTS –  MEAT

  • Juice of 2 large lemons
  • 50ml olive oil
  • 600-800g Venison Rump cap

METHOD – HARISSA PASTE

  1. Take a large frying pan and add the olive oil, bring almost to smoke point, add the garlic, onions and chillies, don’t stir for a few mins, we want to blacken a few sides of the vegies here (this will give us a few charcoal flecks through the mix) 
  2. Add the tomato paste and caramelise.
  3. Put all the remaining ingredients into a food processor and blitz until smooth.

METHOD – VENISON RUMP CAP

  1. Preheat oven to 220c 
  2. Take a medium sized frying pan on high heat with 3 tbl olive oil, heavily season your venison with flaked salt and cracked pepper.
  3. Hard sear the venison until its caramelised on both sides. Approx. 2 mins a side
  4. Transfer to a tray lined with baking paper.
  5. Rub venison with 2-3 heaped tbl of your harissa paste, place butter on the tray and transfer to the oven for 4-5 mins.
  6. Take out, let rest for 10 mins, spoon some of the butter over the top.
  7. Slice and serve
  8. Take the pans juices, add the juice of ½ lemon, give a light mix and use this to sauce your venison further. There should be a few crusty bits of harissa paste that are flavour grenades.
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    “I like to serve this with pickled chillies, fresh herbs like flat leaf parsley and mint. Really delicious with Lebanese or natural yogurt.” – Mark LaBrooy