Venison Roast with Sauteed Vegetables

Preparation time: 10m

Cooking time: 45m

Serves: 2-3

Difficulty:

Ingredients

1 pack Silver Fern Farms Venison Roast
Extra-virgin olive oil
Salt and cracked pepper

Sautéed Vegetables

1 red onion
2 cloves garlic, crushed
Bunch of chard leaves, roughly chopped
2 asparagus - cut in 4
1 head of broccoli
2 tablespoons chopped fresh mint
2 Tbsp water

Method

Step 1

Preheat oven to 392˚ F.

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

Step 2

Rub the olive oil over the roast and season with salt and cracked pepper. Sear the roast in a hot pan on high-heat for 2 minutes each side, moving the meat so that all sides are lightly seared.

Step 3

Place the meat in an oven safe dish and roast for 20 minutes.

Step 4

Remove the roast from the oven, cover loosely and rest for 5 minutes.

Step 5

Heat a frying pan to medium heat. Add olive oil and allow to warm before adding vegetables.

Add the red onions and crushed garlic to the pan, sauté until softened. Add the rest of the vegetables and 2 Tbsp of water.

Step 6

Cover the pan with a lid and cook on low-to-medium heat for 5 to 10 minutes. Stir regularly to avoid burning. Add the fresh mint to the pan and season to taste with salt and pepper. Remove the vegetables from the pan.

Step 7

Slice the roast across the grain and serve with sautéed vegetables.