Smoked Venison Savernaccio & Goat’s Cheese With Pickled Blueberries

Fiona Smith

Makes

5 large crackers

Preparation

10 mins

Pickling

2 hrs

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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