OREGANO & BLACK PEPPER VENISON WITH BEETROOT RELISHÂ
Serves 4
500g venison, I use Denver leg or short loinÂ
1 tsp dried oregano
½ tsp salt and ¼ tsp freshly ground black pepper
1 tsp lemon zest
2 tbsps olive oil
Splash of red wine
- Cube venison if using Denver leg, trimming and discarding any tough tendons (white) and silverskin, or leave whole if using short loins.
- Marinate in oregano, seasoning, zest and olive oil.
- Heat a pan to medium-hot, add olive oil, heat, then add venison and sear until cooked. Best way to do this is to leave it for 3-4 minutes until well-browned on first side, then toss and cook for another 1-2 minutes or until cooked to med-rare. Splash in the wine and cook off. Alternatively, venison can be cooked on a BBQ. Rest for 15 minutes.
- Serve venison chunks on flatbread spread with feta whip and topped with beetroot relish.
BEETROOT RELISH
Great relish to have with venison or even with cheese and crackers – it’s amazing! Makes 1-2 jars
2 peeled and grated beetroot
1 Granny Smith apple, peeled and chopped finely
½ medium onion, finely chopped
¼ cup brown sugar, tightly packed
3 tbsps balsamic vinegar
6 tbsps white wine vinegar
¼ tsp mustard powder
2 tsps lemon juice
Pinch salt
LISTEN TO AUDIO ABOVE
- In a large saucepan place all the ingredients and bring to a gentle boil stirring until the sugar has dissolved then lower the heat and simmer for 30 minutes or until thick and the beetroot is meltingly tender.
- Cool a little then fill sterilized jar(s) and cover with lids. When cool enough to handle, screw lids on tightly and wipe jars clean.
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