Venison Roast with Kale, Cauliflower and Turmeric Onions

Venison Roast with Kale, Cauliflower and Turmeric Onions
Preparation time: 20
Cooking time: 25
Serves: 3-4
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Venison Roast
  • 1 ½ tsp ground turmeric 
  • 2 tsp ground cumin
  • 1 ½ tsp ground coriander seed
  • ½ head cauliflower, cut into florets
  • 6 small onions, peeled
  • 5 ounces kale, stems removed and broken into pieces
  • Olive oil 

Onion puree:

  • 2 Tbsp butter
  • 2 onions, peeled, thinly sliced
  • ½ cup cream
  • Salt and pepper

Method

Step 1

Remove the Silver Fern Farms Venison Roast from the fridge and packaging Mix together the turmeric, cumin, and coriander with salt and freshly ground black pepper. Sprinkle half of the spice mix over the venison, turning the meat to coat all sides. Allow the meat to bloom and infuse at room temperature for 10 minutes.

Step 2

Heat a frying pan on a low-heat and melt the butter. Add the onions to the pan for 5 minutes. Once soft, add the measure of cream. Cook for an additional 5 minutes.

Step 3

Remove the onion mixture from the fry pan and put it into a blender while hot. Puree onion mixture until smooth. Pass through a sieve into a bowl, and season to taste with salt and pepper.

Step 4

Preheat the oven to 392° F. Line a baking tray with aluminum foil. Place the Venison Roast in the middle of the tray and arrange the cauliflower, small onions and kale around the meat. Sprinkle the remaining spice mix over the vegetables and drizzle meat and vegetables with olive oil. Roast for 20 minutes.

Step 5

After 20 minutes, remove and cover the meat. Allow the meat to rest for 5 minutes.

When ready to serve, slice the venison across the grain.

Step 6

Spread the onion puree over the base of a serving platter, topped with the roasted vegetables and slices of the venison.