Our Venison Roast is a lean and tender, boneless single-muscle roast with a distinctive yet delicate flavour.
Pepper spice rub (mix ingredients and store in an airtight container)
Honey kumara and beetroot salad
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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