Ingredients
| 20 blueberries | |
| 1 tablespoon white wine vinegar | |
| ½ teaspoon sugar | |
| ¼ teaspoon salt | |
| 50g Pohutukawa Smoked Venison Savernaccio | |
| tostada crackers | |
| 50g spreadable goat’s cheese or cream cheese |
Beautiful Wanaka venison is fermented and air dried for 3 months to make Zaroa Pohutukawa Smoked Venison Savernaccio. The result is a well-balanced, slightly chewy dried meat which is amazing on a platter and great with sweet, pickled flavours and creamy cheeses.
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Instructions
| 1. | Put the blueberries, vinegar, sugar and salt in a container and refrigerate for at least 2 hours, shaking around once or twice. |
| 2. | These can be made a day or two before. |
| 3. | Cut each piece of smoked venison in half. |
| 4. | Spread crackers with cheese then top with smoked venison and pickled blueberries. |
Recipes & food styling Fiona Smith / Photography Tony Nyberg / Styling Fiona Lascelles
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