Ingredients
-
1 pack Silver Fern Farms Venison Roast
-
Olive oil
-
Grilled sourdough slices
-
Arugula, to serve
-
2 small eggplants, sliced
-
Olive oil
-
sea salt
-
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
-
6 ounces feta
-
4 ounces cream cheese
-
½ a lemon, grated for zest
-
½ clove garlic
General
Grilled Eggplant
Beet Relish
Feta Smear
Method
Step 1
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
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
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
Put ingredients in a small food processor and blend until smooth.To serve: Slice Venison Roast against the grain.
Our Beef
Our Best Beef Recipes
This is a carousel. Use Next and Previous buttons to navigate, drag to slide, or jump to a slide with the slide dots.
Beef
