In many supermarkets you will find farm raised venison sold as small roasts in packets. The meat is very lean so there is very little shrinkage after cooking.

INGREDIENTS

400g - 500g farm raised venison roast {if possible remove venison from packet the day before you cook it. Wrap in paper towels and store in refrigerator overnight} Mixed Herb and Garlic Rub

1 tbsp olive oil White Bean Garlic Dip

METHOD

· Place venison into a bowl and rub with Mixed Herb and Garlic Rub. Leave at room temperature for 30 minutes.

· Preheat oven to 180°C. Lightly grease low-sided baking tray with olive oil.

· {If you wish using kitchen string tie venison to draw in any flappy sides or ends.}

· Place onto prepared tray and into preheated oven. Cook for 10-15 minutes or until venison is rare to medium rare. {If you use a meat thermometer it should read 54°C – 57oC}

· Remove from oven, cover tray with tea towels and rest away from heat for 5-10 minutes.

· If using string remove. Slice venison and serve with Roasted Asparagus and White Bean Garlic Dip.

Mixed Herb and Garlic Rub INGREDIENTS

1 tsp black peppercorns 3/4 tsp flaky sea salt 1 large clove garlic (peeled) 1 small red chilli ( seeds removed and finely chopped) 1 tbsp finely chopped thyme leaves

1 tbsp finely chopped sage leaves 1 tbsp finely chopped parsley leaves 1 tbsp olive oil

METHOD

· Place peppercorns, salt and garlic into a mortar and pound with a pestle until crushed. (Alternatively pre-grind peppercorns and salt and mix with other ingredients in a bowl.)

· Add chilli, thyme, sage and parsley to mortar and pound with pestle until crushed and combined.

· Drizzle oil into herbs while pounding and mixing.

· Use immediately or, if storing, place into a small container and pack down firmly. Pour on a little extra olive oil to coat rub and cover with a tight-fitting lid. Refrigerate for up to five days. When ready to use stir well.

Roasted Asparagus

(serves 4)

Of course the thinner the spears the shorter time it will take to cook. Remove from oven before asparagus attracts browning. Remove when it still has a skerrick of crispness and a bright green colour.

INGREDIENTS

700g-780g (30 - 32 spears) evenly sized asparagus (fibrous ends snapped off) 2 tbsp extra virgin olive oil

½ flaky sea salt 1/8 tsp freshly ground black pepper

METHOD

· Preheat oven to 180°C.

· Place asparagus onto a low-sided baking tray, drizzle with olive oil and sprinkle with salt and pepper.

· Place into preheated oven and cook for 8 -12 minutes or until al dente {with slight resistance to the bite} and still bright green.

· Serve hot or warm.

White Bean Garlic Dip

(makes 250ml/1 cup)

INGREDIENTS

1 x 400g tin white Lima or haricot beans (drained and rinsed) 1 tbsp mashed Roasted Garlic 2 tbsp extra virgin olive oil

1 + 1/2 tbsp lemon juice 1 tsp flaky sea salt pinch freshly ground white pepper

METHOD

· Into a food processor fitted with a metal blade place beans, garlic, oil and lemon juice and process until smooth.

· Season with salt and pepper.

· Serve immediately or refrigerate covered for up to 3-4 days.

Roasted Garlic

(yields 145g)

INGREDIENTS

220g-295g (3-4) bulbs of garlic 1 tbsp olive oil

1 tbsp fresh thyme leaves ½ tsp flaky sea salt 1/8 tsp freshly ground black pepper

METHOD

· Preheat oven to 180ºC. Trim top quarter off the whole garlic heads to expose cloves. Blanch in boiling water for 10 minutes. Drain well. Discard any loose skin and puncture sides and top with a fork.

· Place into a ceramic dish and drizzle generously with oil then sprinkle with thyme, salt and pepper.

· Roast for 35 – 40 minutes or until cloves start popping out of skins.

· Cool and squeeze garlic out. Store covered in refrigerator for up to five days.