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http://www.lifestylefood.com.au/recipes/15919/oven-roasted-venison

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Oven Roasted Venison

A delicious, succulent Oven roasted Venison recipe.

Ingredients

  • 1 piece of venison

  • olive oil

  • sea salt & white pepper

  • Baby beetroot & Persian fetta salad:

  • 750g cooked baby beetroot (peeled & halved)

  • 4tbsp extra virgin olive oil

  • 6tbsp balsamic vinegar

  • 1 small bunch of flat leaf parsley (coarsely chopped)

  • 8-10 cubes persian fetta

  • 1 small handful baby beetroot shoots

  • 300g speck

  • sea salt & white pepper for seasoning

  • Provençal style vegetables :

  • 3 zucchini (halved lengthways & sliced)

  • 1 brown onion (sliced)

  • 3 eggplants (halved lengthways & sliced)

  • 1tsp capers

  • 1tbl kalamata olives (sliced)

  • 2tbl olive oil

  • 60g butter

  • 1 clove garlic (crushed)

  • 1 punnet cherry tomatoes

  • 2 bunches basil (ripped)

  • ½ bunch tarragon

  • 100g snowpeas

  • 100g butter beans

  • 100g grean beans

  • 100g marinated red peppers (pimentos)

  • sea salt & white pepper for seasoning

Method

  • 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.

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