Matariki and Kai – Venison Medallions & Watercress Salad with Rewena Croutons and Kawakawa Dressing

To help Kiwis celebrate our first Matariki holiday, winners of Masterchef New Zealand 2014, Kasey and Karena Bird have teamed up with Silver Fern Farms to create beautiful recipes linked to the different stars in the constellation.

The Matariki celebration is about gathering and sharing food, and Kasey and Karena’s recipes are everything you need to celebrate at home!

Venison medallions and watercress salad with rewena croutons and Kawakawa dressing

Serves 3

In this recipe we use ingredients associated to Tipuānuku, Tipuātangi and Waitī


You will need:


1 x pack of Venison Medallions

1 tbspn olive oil

2 tsp dried horopito

1 tsp minced garlic

1 tbsn creme balsamic 


Candied Walnuts

¼ cup crushed walnuts

1 tbl. Butter

1 tbl. Brown sugar


Kawakawa Dressing

3 tablespoons mayonnaise

1 tablespoon white wine vinegar

1 tsp of wholegrain mustard

2 tsp finely chopped kawakawa

1 tsp finely chopped chives

½ crushed garlic



Lemon Zest

1 tsp honey

1 tbspn water


To Serve

120gm bag of watercress

2 slices of rewena cut in to 2 x 2cm cubes

1 tb. Butter

150gm Kūmara cut in to 2 x 2cm cubes

Olive oil

Salt and Pepper


For the Venison – Remove from packaging, cover, and bring to room temperature.
Mix together the oil, horopito, garlic and balsamic and rub over the medallions.
Preheat the fry-pan or BBQ to medium-high.
Pan-fry for 2-3 minutes on each side for medium rare. Transfer to a plate, cover, and rest for 5 minutes.

For the walnuts – Line a baking tray with baking paper.

In a small pan melt the butter and sugar together once bubbling add the walnuts and stir to coat the walnuts

Pour the nuts on to the baking tray and leave to cool. Cut into small pieces.

For the kawakawa dressing – Mix together all of the ingredients.

For the kūmara – Preheat the oven to 175 C. Lightly oil the kūmara and season with salt and pepper. 

Lay flat on a baking tray and bake for 15-20 mins until cooked through.

For the croutons – Heat the butter in a pan on medium heat until melted. Add the croutons and gently toss in the pan until slightly golden and crisp

To serve add all the ingredients to a bowl and drizzle the dressing over the top.