The Five Stags signature dishes are inspired by hearty, rustic New Zealand cuisine and pay tribute to wild game of the New Zealand countryside. Each dish is intended to be good, honest tucker — hunting food for everyday folk. The signature dishes on the menu feature staple meats of New Zealand cuisine, but with a hearty hunting spin.
Dishes like Smoked Kahawai and kumara fish cakes, or slow cooked beef with root ginger and naturally fermented soy sauce or two day buttermilk fried Southern chicken. Who doesn’t like a generous helping of roast pork with all the trimmings? One of our favourites is the ‘Wounded Bull’: pickled beef, slow cooked with ginger and soy, and served with mushrooms and creamed spring onion mash.
- 300g Shiitake mushrooms
- 300g onions, peeled and roughly chopped
- 10g garlic, crushed
- 20g ginger paste
- 1 litre of beef stock
- 2g star anise
- 40ml soy sauce
- 2 tomatoes, crushed
- 75g brown sugar
- 1 tsp five-spice powder
- 1kg corned beef silverside, soaked overnight in 1 litre of water
- 1 tsp arrowroot powder, mixed into 10ml cold water
- Fresh coriander, roughly chopped
- Soak the mushrooms in water for 24 hours.
- Put the onions, garlic, coriander and ginger in a blender and pulse to a rough paste. Add to the beef stock along with the star anise, soy sauce, mushrooms, crushed tomatoes, brown sugar and five-spice powder, and bring to the boil.
- While the stock is coming up to heat, cut the beef into 200g portions and place into a deep tray.
- Once the stock has come to the boil, pour over the beef portions, then cover with baking paper that has been pierced with breathing holes. Cover with foil and bake at 160˚C for 2½ hours.
- When the beef is nice and tender, place the portions on a tray and strain off the stock into a saucepan. Bring the stock to the boil, stir in the arrowroot powder and water mixture, then whisk until thickened.
- Serve with creamy mashed potatoes and fresh spring onion and garnish with peeled carrot, red onion and freshly cut ginger.