Oven Roasted Venison

1. Sprinkle the piece of venison with sea salt & white pepper.
2. Heat oil in a frypan, once hot add the piece of venison & seal both sides until golden brown.
3. Remove from pan & place into a 200˚C oven for 6 minutes, turning after 3.
4. Remove from oven & rest for at least 6 minutes or until ready to serve.
5. Slice against the grain & lay across the accompanying vegetables.

Baby beetroot & Persian fetta salad:

1. Cut the fat off the piece of speck & place into a frying pan.
2. Dice the rest of the peck & place into the pan also.
3. Fry until just crispy.
4. In a bowl combine all other ingredients and toss.
5. Pour the beetroots onto a plate & crumble extra fetta over the top.
6. Garnish with fresh herbs & EVOO
7. Slice roasted venison & place on top of beetroot salad. Spoon with some jus & serve.

Provençal style vegetables :

1. In a saucepan place butter, cherry tomatoes, tarragon, sea salt & white pepper.
2. Reduce until the tomatoes soften. Set aside.
3. In a frying pan sauté the zucchini & eggplant in olive oil in batches until golden.
4. Set aside on paper towel to drain.
5. In a sauce pan sweat the onion & garlic.
6. Add the tomatoes, capers, eggplant, zucchini, marinated red peppers, sea salt & white pepper.
7. Heat & reduce.
8. In a pot of hot water blanch the snow peas and green beans for a few minutes, and then add to the vegetable mix.
9. Add the olives & basil
10. Serve.