Dukkah-Spiced Roast Venison with Beetroot and Labneh

Dukkah-Spiced Roast Venison with Beetroot and Labneh
Try something delicious with our Dukkah-Spiced Roast Venison with Beetroot and Labneh recipe.
Preparation time: 45M
Cooking time: 45M
Serves: 4
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Venison Roast
  • 2 tablespoons butter
  • 2 tablespoons pomegranate molasses

Labneh

  • 14 oz unsweetened Greek yogurt
  • ½ teaspoon salt
  • Olive oil and sumac to sprinkle
  • Roast Baby Beetroot
  • 8 baby beets, cut into quarters
  • 2 tablespoons olive oil
  • 1 tablespoon pomegranate molasses

Pistachio and Kawakawa Dukkah

  • ½ cup shelled pistachio nuts, lightly toasted
  • 2 tablespoons sesame seeds, lightly toasted
  • 1 tablespoon coriander seeds, toasted
  • 1 teaspoon cumin seeds, toasted
  • 1 teaspoon dried kawakawa (or ½ teaspoon dried basil)

To Serve

  • Microgreens

Method

Step 1

To prepare the labneh, line a fine sieve with a piece of muslin or a double layer of paper towels and place over a deep bowl. In another bowl, combine yogurt and salt. Pour into the cloth-lined bowl, cover with a clean tea towel, and refrigerate for 3 hours or overnight. Discard the whey. Place the labneh into a bowl and refrigerate until ready to serve.

Step 2

Preheat the oven to 400°F (200°C). Line a shallow oven dish with parchment paper. Place the beets into the dish and drizzle with olive oil. Season with salt and pepper. Roast for 20-25 minutes until almost tender. Stir in pomegranate molasses and roast for another 5-10 minutes until the beets are tender.

Step 3

Remove Silver Fern Farms Venison Roast from the fridge and packaging, cut in half lengthwise, then allow to bloom at room temperature for 10 minutes.

Step 4

To prepare the dukkah, place pistachio nuts, sesame seeds, coriander seeds, cumin seeds, and kawakawa or basil into a food processor. Process until it has the consistency of chunky breadcrumbs. Season with salt and pepper.

Step 5

Rub venison with oil and season. Heat a BBQ over medium-high heat and sear the venison for 3-4 minutes on each side for medium-rare. Remove from heat, cover loosely, and allow to rest for 5 minutes.

Step 6

Meanwhile, place the butter into a small saucepan and cook over medium heat until lightly browned. Stir in pomegranate molasses.

Step 7

Brush venison with brown butter glaze then coat in dukkah.

Step 8

To serve, slice venison across the grain into ½-inch (1 cm) slices. Spread a layer of labneh onto a serving platter. Top with beetroot and the sliced venison. Drizzle over remaining brown butter glaze and sprinkle with microgreens.

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