New Zealand Venison Black Pudding, Poached Eggs, and Curry Hollandaise

Adapted by
January 2011
Yield: 6 to 20 Servings


Spice Mix
½ teaspoon fennel seeds
1 teaspoon coriander seeds
2 teaspoons white mustard seeds
1 teaspoon cumin seeds
1 bay leaf, crumbled
1 teaspoon crushed Aleppo pepers
New Zealand Venison Black Pudding
2 tablespoons duck fat
2 cups chopped onions
6 minced garlic cloves
50 milliliters Port
680 grams ground Cervena venison
250 grams cut small dice fatback
760 grams venison blood
¾ cup cooked rice
¾ cup cooked barley
½ cup cooked oats
½ cup parsley, chopped
1 teaspoon chopped sage
1 teaspoon chopped thyme
1 teaspoon chopped oregano
½ teaspoon ground allspice
1 teaspoon lentil spice
2 teaspoons ground black pepper
1 tablespoon smoked paprika
2 tablespoons salt
2 eggs
Curry Hollandaise
2 egg yolks
1½ teaspoons yuzu juice
2 cups melted and very warm clarified butter
1 teaspoon hot water
1¼ teaspoons curry powder
¼ teaspoon salt
To Assemble and Serve
1 tablespoon olive oil
Sliced red onions
lime juice
6 soft poached eggs
curry powder


For the Spice Mix:

Combine the fennel seeds, coriander seeds, mustard seeds, cumin seeds, bay leaf, and Aleppo pepper and toast the mixture. Grind the toasted spices to a powder and set aside.

For the New Zealand Venison Black Pudding:

Preheat the oven to 325°F. Line 2 terrine molds with plastic wrap and set them aside. Combine the duck fat, onions, and garlic in a sauté pan and sweat over a low heat until very soft. Raise the heat to high and when the pan is hot, add the port. Cook off the alcohol and continue cooking until almost dry. Cool completely. Whisk the eggs in a large bowl and add the onion mixture. Add the venison, fatback, blood, rice, barley, oats, parsley, sage, thyme, oregano, allspice, lentil spice, black pepper, and smoked paprika. Use a gloved hand to break up the ingredients. Stir for 8 to 10 minutes to make sure it’s well incorporated and thickened.

Put the mixture in the prepared terrine molds, folding the plastic wrap over the top of the mixture. Cover with 3 layers of foil and put in a hotel pan. Add boiling water to the hotel pan until it comes halfway up the terrine. Cover the whole hotel pan with foil and bake in the oven until the internal temperature of the pudding reaches 160°F, about 1 hour. Refrigerate the pudding overnight, and then cut it into ½-inch slices.

For the Curry Hollandaise:

Put the egg yolks and yuzu juice in a food processor and process until it is whipped to a thick foam. While the food processor is running, slowly drizzle the clarified butter into the whipped egg yolk mixture, starting drop by drop and increasing your speed until you reach a slow drizzle. Continue to pour the butter in until there is none left. Add the hot water to thin the hollandaise to a better consistency. Add the curry spice and salt and mix. Remove the hollandaise from the processor and keep it somewhere warm until ready to serve.

To Assemble and Serve:

Heat the olive oil in a pan over medium heat. Add the slices of the New Zealand Venison Black Pudding and cook until the bottom becomes crispy, about 3 to 4 minutes, depending on the heat. Flip the slices and cook the other sides until they become crisp. Plate the black pudding. Toss the red onions with the lime juice and salt. Toss the watercress with the onions and top the pudding with the resulting salad. Top with the hot poached eggs. Spoon some hollandaise over the egg, and sprinkle with additional curry powder.