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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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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