1. Generously season the venison backstrap or loin with sea salt and black pepper (or spice mix).
2. Sear in a hot pan until browned on all sides, then chill.
3. Roll the loin in four layers of cling wrap and freeze for a couple of hours.
4. Unwrap and slice thinly.
5. Arrange on a platter, adding thinly sliced asparagus, pomegranate seeds, and toasted almonds.
6. Sprinkle it with sea salt and cracked pepper, then drizzle with olive oil. Serve immediately.
ABOUT PAUL PATTERSON
Paul Patterson is a prominent NZ chef based in Ōhope, where he runs his restaurant, Fisherman's Wharf. After years abroad honing his skills in Paris, he has returned home to pursue his passion for cooking, hunting, and fishing. He is known for his expertise in American-style BBQ, outdoor cooking, and fresh bistro-style flavours.
