Venison Roast with Pepper Crust and Kumara, Beetroot Salad

By Aaron Ballantyne
Venison Roast with Pepper Crust and Kumara, Beetroot Salad
Preparation Time
Cooking Time
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  • 1 packet Silver Fern Farms Venison Roast, at room temperature
  • 2 tablespoons pepper spice rub
  • Olive oil to drizzle
  • Tamarillo Relish or a Plum sauce or chutney

Pepper spice rub (mix ingredients and store in an airtight container)

  • 2 tablespoons ground black pepper
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cardamom
  • 8 juniper berries, ground
  • ¼ teaspoon ground coffee beans
  • ¼ teaspoon cocoa powder
  • 1 sprig rosemary, leaves picked and finely chopped
  • good pinch flaky salt

Honey kumara and beetroot salad

  • 2 orange kumara, peeled and sliced
  • 1 red onion, cut into thin wedges
  • 2 tablespoons olive oil
  • 1 tablespoon runny honey
  • 25g butter, melted
  • 2 medium-sized beetroot
  • 4 handfuls mixed salad leaves
  • juice of 1 lemon
  • 50g soft goat’s cheese
  • 1 handful fresh walnut pieces, toasted


Preheat the oven to 180°C. Line a shallow roasting tray with baking paper. Place the kumara and onion in the prepared tray and season. Drizzle over the honey, 1 tablespoon oil and the melted butter. Place in the oven and cook for 25-30 minutes.

Meanwhile, place the beetroot in a saucepan of lightly salted water and bring to the boil. Reduce heat and simmer for 40-45 minutes until tender. Drain and remove the skin under running cold water. Cut beetroot into wedges and drizzle with the remaining oil and season.

Remove kumara from the oven and set aside with the beetroot in a warm place while you cook the venison.

Venison roast - Pre-heat the oven to 220°C. Roll the venison in the spice rub to coat evenly. Drizzle over a little oil. Heat a fry-pan over a high heat and sear the roast for two to three minutes each side. Transfer venison to a small roasting dish. Roast in a hot oven for 16 minutes until medium-rare. Remove meat from the oven, cover with baking paper or foil. Leave to rest while you finish the salad, at least 10 minutes.

To serve - Place the kumara, onion, beetroot and salad leaves in a large bowl. Drizzle over the lemon juice and gently toss to combine. Crumble over the goat’s cheese and add the toasted walnuts. Place on a large serving platter. Slice the venison across the grain and place on the salad. Serve with tamarillo or plum relish or chutney

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