Ingredients:

• 500g Venison Topside
• 2tbsp Dukah Piripiri
• 150g  Moemoe Potato
• 2 large Kumara
• 300g Pumpkin
• 100g Pikopiko
• 500g Manuka Sawdust                    
• 1L Plum Sauce
• 100g Puha
• 100g Butter
• 100mls Olive oil
• Salt

Heat up smoker on open flame, place onto rack the venison seasoned with piripiri dukah. Place the lid on, wait till the smoke starts to billow thru the smoker for 5 minutes then turn gas flame or fire to low.

In the mean time, cook the potatoes, kumara and pumpkin in seasoned water first with a little butter.

Now that the venison is smoked make an incision thru the meat and stuff with puha and pikopiko. Tie up the meat and fry in a pan till medium rare.
Remove from pan and allow to rest before slicing.

Strain the water from the kumara, pumpkin and pikopiko and roughly mash with a spoon.

Place the mash down first; finish with slices of venison and drizzle with plum sauce.