PEPPERED FARM-RAISED VENISON WITH BEETROOT JUS, CARAMELISED ONION TART AND PARSNIP AND CARROT MASH
This method of seasoning and cooking venison loin comes courtesy of Chef Graham Brown from Christchurch. Your butcher, a speciality food store and even some supermarkets will stock farm raised venison. It's low in fat, extremely tasty and a change from beef or lamb.
30ml (2 tbsp) olive oil
800g (1) farm-raised venison shortloin (with silverskin removed)
1 tbsp Dijon mustard
- Preheat oven to 140°C.
- Place oil and venison into a bowl and smear venison with oil.
- Place a large, heavy based frypan or a flat grill plate on high heat and heat till hot.
- Add venison to pan and quickly cook on all sides till brown.
- Remove from pan. Brush venison with Dijon mustard.
- Pour peppercorn mix into a sieve set over a bowl and shake so that fine grounds go into the bowl. Retain the fine grounds for another use. Place coarse grounds onto a plate and roll venison in pepper but just to lightly coat.
- Place venison onto a low-sided roasting tray and place into preheated oven for 25-30 minutes or till cooked medium-rare.
- Leave venison to rest on tray, covered with a heavy tea towel away from the heat, for 15 minutes.
- Portion to serve. If you wish add juices from tray to Beetroot Jus.
- Arrange venison with Caramelised Onion Tart and Parsnip and Carrot Mash on each warmed serving plate and drizzle with Beetroot Jus.
- Accompany with green vegetables.