Wapiti Tenderloin Frybread Taco With Strawberry & Aleppo Pepper Relish

Jonny Taggart

Serves

3

Preparation

30 mins

Cook

40 mins

Ingredients

WAPITI TENDERLOIN
300g wapiti (or venison) tenderloin, trimmed of sinew
1 tablespoon olive oil, plus a little extra for frying
FIRST-SEASON STRAWBERRY & ALEPPO PEPPER RELISH
450g strawberries, hulled, sliced
1½ tablespoons Aleppo chilli flakes
¾ cup sugar
¼ cup red wine vinegar
1 tablespoon balsamic vinegar
½ teaspoon salt
SAUTÉED FENNEL & SILVERBEET
2 teaspoons butter
2 teaspoons olive oil
1 cup thinly sliced fennel bulb
¼ cup thinly sliced red onion
1 garlic clove, minced
6 cups roughly chopped silverbeet, stems removed
pinch of salt and pepper
TO ASSEMBLE THE TACOS
3 frybreads (see recipe)

Wapiti, a delicious species of deer, is found mainly in Fiordland. Source it from WithWild, an organisation largely focussed on reducing food waste in relation to pest animals in New Zealand. If you can’t track any down, replace with venison tenderloin.

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Instructions

1.WAPITI TENDERLOIN
2.Coat the wapiti in the olive oil and season generously with salt and pepper.
3.Heat a pan to a medium-high heat, until it is lightly smoking.
4.Add a splash of olive oil to the pan and put the wapiti in.
5.Sear until nicely browned on the first side, around 4 minutes.
6.Once a nice crust has formed, flip the wapiti and cook for a further 4 minutes, or until medium rare (a probe should read between 45-50°C). Let it rest before slicing.
7.FIRST-SEASON STRAWBERRY & ALEPPO PEPPER RELISH
8.Combine all the ingredients in a saucepan and bring to a boil over a high heat.
9.Once bubbling, reduce to a simmer and cook for about 20 minutes until thickened.
10.Stir from time to time to prevent it sticking.
11.If there is any left over, use it as a salad dressing.
12.SAUTÉED FENNEL & SILVERBEET
13.Heat the butter and olive oil in a large pan over a medium- high heat.
14.Once bubbling, add the fennel and onion and cook until tender, about 5 minutes.
15.Add the garlic and cook for 1 minute longer.
16.Add silverbeet and a pinch of salt and pepper.
17.Cook and stir until the silverbeet is wilted, about 4-5 minutes.
18.TO ASSEMBLE THE TACOS
19.Put silverbeet and fennel over the base of the taco.
20.Top with thinly slice wapiti and generous dollops of strawberry relish.

Recipes & food styling Jonny Taggart / Photography Amber-Jayne Bain

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