Welcome to Meateaters
March 28, 2010 – 10:01 am | 11 Comments

Meateaters.co.nz is dedicated to people who love cooking meat. We welcome you! Find how and where to buy meat, and how to cook it. We’ll bring you the best meat recipes, as well as classic …

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Pork

There is more to pork than bacon, although that’s a great place to start.

Lamb

Lamb chops, rack of lamb, roast lamb – my mouth is watering already.

Beef

Just because it’s big we here at Meateaters consider this the ‘grand daddy’ of the meat hierarchy.

Recipes

Check in here for all the best recipes involving meat. Does not include meat hats!

News

News at home and around the world related to meat. We’ll give you the best, and the worst stories.

Recipes »

Venison meatballs and spaghetti
May 7, 2013 – 8:20 pm | One Comment

Venison meatballs and spaghetti

This dish is going to take you about 20 minutes to prepare, and maybe an hour to cook. It’s super easy to make and is a great family meal that can be re-used as leftovers the following night.

As an alternative use pre-made meatballs. Replace the celery with leek. Work through to the end of Step 4. Then put the meatballs and sauce into a large casserole dish and cook in a slowish oven at around 150 degrees celcius.

Ingredients:

  • 500 g (1 lb 2 oz) minced venison
  • 1 small onion, finely chopped
  • 1 egg
  • 3 tbsp plain flour

Instead of making your own venison meatballs, with the ingredients above, there are many fabulous producers of pre-made meatballs that will do just as well. And, it cuts down on preparation time. I used meatballs from Woodburn Venison – you can find their products at any good food-store.

  • 1 tbsp chopped fresh mixed herbs, such as thyme and parsley
  • 2 tbsp extra virgin olive oil
  • 340 g (12 oz) spaghetti
  • salt and pepper
  • shredded fresh basil to garnish
  • Red wine sauce
  • 1 small onion, chopped
  • 1 small red pepper, seeded and chopped
  • 55 g (2 oz) mushrooms, chopped
  • 1 celery stick, chopped
  • 1 large garlic clove, crushed
  • 300 ml (10 fl oz) red wine
  • 200 ml (7 fl oz) beef stock
  • 1 can chopped tomatoes, about 400 g
  • 1 bouquet garni
meatballs

Venison meatballs

  1. Mix together the venison, chopped onion, egg, flour and herbs until well combined or use your pre-made meatballs. Season with salt and pepper. Divide the mixture into 28 portions. Lightly flour your hands, then roll the portions into neat balls.
  2. Heat the olive oil in a large non-stick frying pan or flameproof casserole and fry the meatballs, rolling them gently from time to time, for 8–10 minutes or until they are browned all over. (Brown the meatballs in batches, if necessary.) Use a draining spoon to remove the meatballs from the pan and set them aside.
  3. For the sauce, add the onion, red pepper, mushrooms, celery and garlic to the juices in the frying pan and cook for 3 minutes, stirring frequently. Pour in the red wine and bring to the boil, then reduce the heat slightly and simmer for about 5 minutes or until the liquid has reduced by half.
  4. Add the stock, tomatoes with their juice, and the bouquet garni to the pan and bring back to the boil. Reduce the heat and simmer for 10 minutes.
  5. Return the meatballs to the pan and turn them over in the sauce. Simmer gently for 10 minutes.
  6. Meanwhile, cook the spaghetti in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain well.
  7. Taste the sauce and adjust the seasoning if necessary. Discard the bouquet garni. Divide the spaghetti among 4 serving plates or bowls and top with the meatballs and sauce. Garnish with shredded basil and serve immediately.

Damn fine dish. Enjoy!


Rump steak on parsnip and kumara mash with beetroot salsa
May 7, 2013 – 5:24 pm | No Comment
Rump steak on parsnip and kumara mash with beetroot salsa

This is an adaption of a marvellous Peter Gordon recipe from his great book Everyday. We have cooked several meals from this book since we bought it a few months back and every one of …

Beef curry Madras style
April 25, 2013 – 6:49 pm | No Comment
Beef curry Madras style

Everyone loves a good beef curry but often they are difficult to prepare, and they take a long time to make. This version of a Beef Madras takes very little time to prepare, and very …

Meat advertising from the 1950′s and 1960′s
April 15, 2013 – 10:59 pm | No Comment
Meat advertising from the 1950′s and 1960′s

Meat advertising has come a long way since the 1950′s and 1960′s as these ads can testify. In fact you’d have to say that current meat ads are sophisticated by comparison!
Back in the 50′s meat …

Live steers and heifers for sale
April 9, 2013 – 9:23 pm | No Comment
Live steers and heifers for sale

This is a bit out of the ordinary for us but it seems that the Meateaters audience is asking for it. Julie from Christchurch has some steers and heifers for sale. Here’s her email. Please give …

Mad Butcher share offer of $1.30 per share
March 26, 2013 – 3:21 pm | One Comment
Mad Butcher share offer of $1.30 per share

Investors will be able to buy a piece of The Mad Butcher for $1.30 per share in an initial public offering next month.
It was announced today that $25 million worth of shares in the franchisor …

Do you buy the meat in your household? Help is required!
March 19, 2013 – 2:06 pm | No Comment

gate2plate is a new start-up business (in Partnership with The Icehouse), that is looking to change the way people purchase meat.

They would love your help… or more importantly your opinion.

In order to make sure you …

Green Meadows Beef
November 11, 2012 – 9:09 am | No Comment
Green Meadows Beef

There’s a new player on the block, or in the paddock if you prefer, doing beef directly from the farm.
Green Meadows Beef based in the Taranaki are offering quarter, half, three-quarter or whole beasts for …

Meatloaf #3
August 7, 2012 – 9:11 pm | No Comment
Meatloaf #3

Meatloaf is a very traditional American meat dish. But it’s fast becoming popular in New Zealand because it’s easy to make and it can be used across two meals.
Linda cooked this one tonight and it …

Pie Awards – Bakels – 2012
July 24, 2012 – 10:02 pm | 4 Comments
Pie Awards – Bakels – 2012

The Bakel’s Supreme Pie Award once again goes to Shane Kearns of Viands Bakery in Kihikihi. He won the competition with a gourmet fruit pie, the third time and the second in a row in …

Pulled lamb with butter beans and leeks
July 22, 2012 – 1:50 pm | 2 Comments
Pulled lamb with butter beans and leeks

I’ve just spent the last week in Sydney with family. We had a great meal one night that everyone had a hand in cooking. Phil found the recipe (he’s cooked this before), I did all …