Hummus Bowl with Garam Masala, Venison and Marsala wine

Hummus is something which most of us spread on bread or use as a dip. However as a substitute for polenta puree or potato, rice and other variants it really is fantastic. Nutritious, filling and delicious. Make it with fresh chickpeas, it is a revelation. Marsala wine is full flavoured and has a rich history and is used mostly as a dessert wine but here it combines wonderfully with the venison and the flavours of the spices. If you don't have any then use port or sherry or in a pinch red wine and a dash of balsamic vinegar with a little brown sugar. Garam masala is a spice mix combining cumin, coriander, bay leaves, chilli, pepper, cardamom, cloves, cinnamon and nutmeg. You can make it yourself and by adjusting the proportions you can have a sweet flavour (nutmeg, cinnamon, cloves and cardamom) or a spicier mix (pepper, chilli). Topping the whole thing off with fresh herbs, lemon and pickled radishes makes for a richly flavoured, nutritious and healthy meal that compliments the considerable health benefits of grass fed NZ Venison.

You will need

• Hummus

• 1 lemon

• 250g of hand diced venison

• 3 tbsp of Garam masala spice

• 100 ml of Marsala wine

• Half an onion thinly sliced

• Fresh parsley and 3 tbsp of toasted pistachio (sunflower seeds or other nuts or seeds toasted)

• Extra toppings of your choice. Pickled radishes work very well.

Hummus

500g boiled chickpeas, 6 tbsp of tahini, 4 tbsp of olive oil, juice of one large lemon, 1 clove of garlic, 1 tsp of salt, water to add. 

In a blender add all the ingredients and mix on high speed. Add water a spoonful at a time to achieve desired consistency. I like mine not too firm and finely pureed. Taste before taking out of the processor and add ingredients to taste. I like it a bit lemony with tahini, some people like more garlic notes.

For the venison

250 of hand diced venison. Rub the venison in the garam masala spice mix. Set aside to rest.

In a wide dish pan with oil fry off half an onion finely sliced for 10 seconds or so. Turn up the heat to high and add the venison and sear off until browned. Splash with the marsala wine and a sprinkle of salt. Once the wine has glazed the venison add a cube of butter, toss until combined and remove from the heat and rest briefly. Spoon the hummus into a shallow bowl making a shallow well in the middle. Spoon the venison into the well and then sprinkle with a little lemon juice, fresh parsley and toasted pistachio. Add a little baba ganoush, pickled radishes or other handy tasty toppings on top and serve immediately.