Delight your taste buds with this Dukkah-Spiced Roast Venison with Beetroot and Labneh. This dish combines the rich, nutty flavors of dukkah with tender venison, complemented by the earthy sweetness of beetroot and the creamy tang of labneh. Perfect for a gourmet meal, this recipe offers a unique and flavorful dining experience.
Ingredients
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1 pack Silver Fern Farms Venison Roast
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2 tablespoons butter
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2 tablespoons pomegranate molasses
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14 oz unsweetened Greek yogurt
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½ teaspoon salt
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Olive oil and sumac to sprinkle
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Roast Baby Beetroot
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8 baby beets, cut into quarters
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2 tablespoons olive oil
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1 tablespoon pomegranate molasses
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½ cup shelled pistachio nuts, lightly toasted
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2 tablespoons sesame seeds, lightly toasted
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1 tablespoon coriander seeds, toasted
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1 teaspoon cumin seeds, toasted
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1 teaspoon dried kawakawa (or ½ teaspoon dried basil)
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Microgreens
General
Labneh
Pistachio and Kawakawa Dukkah
To Serve
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.
Recommended Product
Venison Roast
Online Exclusive Premium Cut
Description
Our Venison Roast is a lean and tender, boneless single-muscle roast with a distinctive yet delicate flavor. This rich, flavorful cut has the velvety texture of New Zealand pasture-raised venison, delicious for all palates. Sear this cut and slow-cook, or fire up the grill and enjoy over a BBQ.
Pasture-raised Venison. No Added Hormones EVER. Ships Frozen
$16.59
/ 14.0 oz
Recommended
Venison Roast Recipes
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Venison