Venison Roast Sandwiches with Feta, Grilled Eggplant and Beet Relish

Venison Roast Sandwiches with Feta, Grilled Eggplant and Beet Relish
Preparation time: 20m
Cooking time: 20m
Serves: 4-5
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Venison Roast
  • Olive oil
  • Grilled sourdough slices 
  • Arugula, to serve

Grilled Eggplant

  • 2 small eggplants, sliced 
  • Olive oil
  • sea salt

Beet Relish

  • 19 ounces of beets
  • a sprig of mint
  • 3 Tbsp olive oil
  • 2 Tbsp pomegranate molasses
  • 2 Tbsp sugar
  • 1 teaspoon cumin seeds
  • 1 pinch cayenne
  • ½ cup water
  • salt and pepper

Feta Smear

  • 6 ounces feta
  • 4 ounces cream cheese
  • ½ a lemon, grated for zest 
  • ½ clove garlic

Method

Step 1: Venison Roast

Preheat oven to 428° F.

Remove Venison Roast from fridge and packaging, allow to bloom at room temperature for 10 minutes.

Heat a fry-pan over a high-heat and sear the roast for 2–3 minutes each side. Transfer to a small roasting dish and cook in the oven for 16 minutes for medium-rare. Remove meat from oven, cover loosely with tin foil, and rest for 10 minutes.

While the roast is in the oven, prepare the grilled eggplant, beet relish and feta smear.

Step 2: Grilled Eggplant

Brush eggplant slices well with olive oil and cook on a hot grill 2–3 minutes each side until cooked through. Sprinkle with sea salt before serving.

Step 3: Beet Relish

Peel and grate the beets and put in a saucepan with relish ingredients. Simmer for 15 minutes.

Remove mint and transfer relish to a container. Store in the fridge until serving, to cool.

Step 4: Feta Smear

Put ingredients in a small food processor and blend until smooth.

To serve: Slice Venison Roast against the grain.