Try something delicious with our Venison Steaks Sharing Platter recipe.
Ingredients
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1 pack Silver Fern Farms Venison Steaks
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2 teaspoons horopito seasoning
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½ head radicchio
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3.5 oz blue cheese
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2 firm pears, sliced
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3.5 oz walnuts
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4.5 oz blackberries
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Thyme and rosemary sprigs
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Crusty bread, to serve
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14 oz baby beets
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2 garlic cloves, sliced
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2 sprigs fresh thyme
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2 tablespoons olive oil
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½ cup sour cream
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2 tablespoons horseradish, grated
General
Roasted Baby Beets
Horseradish Cream
Method
Step 1
Preheat the oven to 350°F fan bake (180°C).
Step 2
Place the baby beets, garlic, and thyme in the center of a large piece of aluminum foil. Drizzle with olive oil and season with salt and pepper.
Step 3
Add 1 tablespoon of water. Fold up the sides of the foil and seal to form a pouch.
Step 4
Bake in the preheated oven for 25-30 minutes until the beets are tender. Set aside to cool, then cut in half.
Step 5
Combine the sour cream and grated horseradish. Set aside.
Step 6
Remove the Silver Fern Farms Venison Steaks from the fridge and packaging and allow to bloom at room temperature for 10 minutes.
Step 7
Drizzle with olive oil, then sprinkle over the horopito seasoning.
Step 8
Heat a BBQ hot plate or chargrill plate to medium-high.
Step 9
Cook the venison for 3 minutes on each side, until cooked to medium-rare.
Step 10
Cover loosely and leave to rest for 5 minutes before slicing against the grain.
Step 11
Arrange the venison slices on a platter with the baby beets, radicchio, blue cheese, sliced pears, blackberries, and walnuts. Garnish with rosemary and thyme sprigs.
Step 12
Serve with the horseradish cream and crusty bread.
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