A delicious, succulent Oven roasted Venison recipe.
Sprinkle the piece of venison with sea salt & white pepper.
Heat oil in a frypan, once hot add the piece of venison & seal both sides until golden brown.
Remove from pan & place into a 200˚C oven for 6 minutes, turning after 3.
Remove from oven & rest for at least 6 minutes or until ready to serve.
Slice against the grain & lay across the accompanying vegetables.
Baby beetroot & Persian fetta salad: :
Cut the fat off the piece of speck & place into a frying pan.
Dice the rest of the peck & place into the pan also.
Fry until just crispy.
In a bowl combine all other ingredients and toss.
Pour the beetroots onto a plate & crumble extra fetta over the top.
Garnish with fresh herbs & EVOO
Slice roasted venison & place on top of beetroot salad. Spoon with some jus & serve.
Provençal style vegetables : :
In a saucepan place butter, cherry tomatoes, tarragon, sea salt & white pepper.
Reduce until the tomatoes soften. Set aside.
In a frying pan sauté the zucchini & eggplant in olive oil in batches until golden.
Set aside on paper towel to drain.
In a sauce pan sweat the onion & garlic.
Add the tomatoes, capers, eggplant, zucchini, marinated red peppers, sea salt & white pepper.
Heat & reduce.
In a pot of hot water blanch the snow peas and green beans for a few minutes, and then add to the vegetable mix.
Add the olives & basil
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