Try something delicious with our Seared Venison Steaks Sweet Potato Fritters with Tahini Yoghurt Dressing recipe.
Ingredients
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1 pack Silver Fern Farms Venison Steaks
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1 teaspoon coriander seeds, toasted and ground
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1 teaspoon fennel seeds, toasted and ground
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1 tablespoon olive oil
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Baby kale
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Mint
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Pine nuts
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Lemon zest
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Sumac
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½ teaspoon salt
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¼ teaspoon pepper
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2 medium carrots, peeled and grated
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1 lb golden sweet potato, peeled and grated
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2 spring onions, finely chopped
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2 tablespoons parsley, chopped
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2 eggs, lightly beaten
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¼ cup cornstarch (cornflour)
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1 teaspoon sumac
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Oil for cooking
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½ cup Greek yogurt
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2 tablespoons tahini
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1 tablespoon lemon juice
General
Fritters
Dressing
Method
Step 1
Squeeze the carrot and sweet potato to remove as much liquid as possible, then place into a bowl.
Step 2
Add the spring onion, parsley, eggs, cornstarch, and sumac. Season to taste with salt and pepper. Mix well.
Step 3
Heat a thin layer of oil in a frying pan over medium heat. Add a spoonful of batter at a time and cook for 4-5 minutes on each side until golden brown and the sweet potato is cooked through.
Step 4
Keep warm while cooking the remaining fritters and while preparing the dressing and Venison Steaks.
Step 5
Combine Greek yogurt, tahini, and lemon juice. Season to taste. Thin with a little water if desired.
Step 6
Remove Silver Fern Farms Venison Steaks from the fridge and packaging and allow to bloom at room temperature for 10 minutes.
Step 7
Combine the ground fennel, ground coriander, salt, and pepper. Rub the Venison Steaks with olive oil, then sprinkle over the spice mix.
Step 8
Heat BBQ hot plate or chargrill plate to medium-high. Cook the Venison Steaks for 3 minutes on each side, until cooked to medium-rare.
Step 9
Cover loosely and leave to rest for 5 minutes before cutting against the grain.
Step 10
Serve fritters topped with the sliced Venison Steaks. Drizzle over tahini dressing and garnish with baby kale, mint, pine nuts, lemon zest, and a sprinkle of sumac.
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