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Dan Pearson, of Port Chalmers' Wild Fennel Co., has come up with some recipes to showcase his spice mixes and local meats.
A chef by trade, Pearson gave up the fine-dining kitchen to make spice mixes, which are now sold around the country.
Their success, he believes, is due to the food and cooking knowledge he brings when coming up with mixes.
He has teamed up with Silver Fern Farms to come up with this recipe using his venison spice mix.
Venison mince, aioli and rocket blue cheese sliders
1 packet of Silver Fern Farms venison mince
30g Wild Fennel Co. venison seasoning
50g plain flour
200g blue cheese
8 slider buns
oil for cooking
Heat the oven to 180degC.
To begin, slice your slider buns and in a small bowl break the blue cheese up with a fork and put to one side.
Mix the venison mince, seasoning, egg and flour in a large bowl until fully mixed.
Divide the mixture into eight 50g meatballs and press into small burger patties.
Heat a non-stick pan with a little of the cooking oil until it is almost smoking. Caramelise the burger patties for 2 minutes on both sides then, to finish, put in the oven for a further 4 minutes.
While the venison patties are in the oven, lightly toast your slider buns then spread a generous amount of aioli on both sides.
Take the venison from the oven and begin to assemble the sliders by placing a pattie on the base of the slider, topped with the broken down blue cheese, then a small handful of rocket and finish with the lid.