This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Venison
Beetroot relish
Method
1.Trim the venison of any silver skin (or ask your butcher to do it). Drizzle over olive oil, then lemon juice and season with herbs and seasoning. Set aside (can be overnight).
2.Make relish by simmering the beetroot and onion with sugar, vinegar, salt and pepper in a saucepan until sugar is dissolved and beetroot and onion has softened – about 20 minutes. Add the blackberries and cook for another 10-15 minutes. Cool.
3.To cook the venison, heat an oven-proof pan to hot and preheat oven to 200°C. Sear meat on all sides until browned, then place in oven to cook, (12-15 minutes for Denver leg or 5-7 minutes for strip loin), or until cooked rare. Test by touching the meat, it should still feel springy but with some resistance – like the fleshy part of your thumb when you touch it lightly to index finger. Set the venison aside to rest for 10-15 minutes before slicing.
4.Serve on salad greens (Nici used baby silverbeet and beetroot leaves), topped with relish.
Note
- For tender venison, cook it hot, fast and rare. – Try this tasty relish with crumbed and fried rabbit legs or barbecued pork chops.