For the venison: Sear venison in a hot pan, season well and cook till medium rare. Leave the meat to rest for 5 minutes.

For the kumera mash: Coat kumera with oil and lay in an oven tray. Roast at a moderate oven temperature until a skewer can be poked through the kumera easily. Remove from oven and leave to cool. When still warm, peel the kumera with a knife removing all skin and any discoloured pieces, then transfer them to a bowl. Add butter to a pan over medium heat and melt butter until it turns nut brown. Pour the butter over the kumera and mix thoroughly. Season to taste and pass through a ricer or mouli to remove any lumps.

For the Moroccan dressing: Fry all spices except garam marsala in olive oil until fragrant. Grind to a powder, add garam marsala and then blend with the garlic and ginger in a food processor. Add all other ingredients, with the sesame oil last. Season.

Serving

Place heated kumera mash in the centre of the plate and spoon the sauce around the outside. Slice the venison into the required amount and dab off any blood, season each slice and arrange over the kumera. Top the meat with a small pile of sliced mushrooms and the blanched piko piko. For colour, add diced red capsicum or drizzle capsicum oil.