Venison Roast
Venison roast with kumara, red onion hash and green beans topped with a garlic mustard sauce and crispy shallots.
Neil Brazier – Executive Chef at The Sugar Club - has created a delicious and nutritious recipe with New Zealand farmed raised venison that’s perfect for dinner for the whole family this winter.
Ingredients
For the venison roast
- 500 g NZ farm raised venison roast
- salt
- pepper
- 1 tbsp Olivado Extra Virgin Olive oil
For the kumara and red onion hash
- 1 large kumara chopped
- 2 cloves garlic chopped
- 1 red onion chopped
For the wholegrain garlic mustard sauce
- wholegrain mustard
- 1 Packet mix of red wine sauce/gravy
To serve
- 300 g green beans ends trimmed
- ¼ cup Superb Herb parsley finely chopped
- 25 g fried shallots
Instructions
- Preheat oven to 180 °C.
- Season both sides of the venison roast with salt and pepper and rub with olive oil.
- Sear in a hot pan for 3-5 minutes, browning on all sides.
- Place venison on an oven tray, then into the oven. Roast for approx. 15-20 minutes, turning halfway through to ensure it cooks evenly.
- While the venison is cooking, make the kumara onion hash. Steam the chopped kumara until tender, then mash with the olive oil, chopped red onion and garlic. Set aside and keep warm.
- Remove venison from the oven and place on a tray, cover with tin foil and rest for at least 10 minutes.
- Using a sharp knife, slice venison against the grain.
- Serve with blanched green beans, kumara hash and wholegrain mustard gravy (wholegrain mustard stirred with the gravy mix and some of the venison pan juices over a low heat until reduced).
- Sprinkle with finely chopped parsley and crispy fried shallots.
Notes
New Zealand farm raised venison is available to buy from most local supermarkets and butcheries. The selection of cuts varies between branches and includes medallions, steaks, mince, roast and meatballs. You can find out more about this delicious meat here: www.nzvenison.com/
How to cook with New Zealand farmed raised venison:
New Zealand farm raised venison is an incredibly versatile meat that pairs well with numerous flavours. Lean and healthy with a variety of easy-to-cook-with cuts available, the options are endless. Find any of the cuts below at your local butchers or supermarket.
Stirfry – Lean and healthy, stir fry is perfect for pan-frying or barbequing. Simply add to a hot pan with vegetables and cook on high heat for 1 minute each side per cm thickness, but just remember to keep the meat moving in the pan to prevent overcooking. The mild flavour of NZ farm raised venison pairs beautifully with Asian flavours like garlic, lemongrass and chilli.
Medallions – An excellent source of protein, tender medallions are a versatile cut that are great sliced and added to salads, or pan-fried and served with vegetables. To cook, preheat the fry pan or bbq and pan-fry for 2-3 minutes each side for medium rare.
Roast – This cut of venison should first be rubbed in oil, then seared in a hot pan before roasting in the oven or BBQ for 15 minutes per 500g at 180C. Ideal in a variety of recipes.
Diced Venison – Ideal for slow cooking, this cut of venison goes perfectly in casseroles, braises and curries or tagines. Sear, then gently casserole for 1 hour at 100C.
Mince – Lean, tender and flavourful, cook as you would with any lean beef mince – perfect for lasagne, meatballs and Bolognese.
New Zealand farm raised venison is available to buy from most local supermarkets and butcheries. The selection of cuts varies between branches and includes medallions, steaks, mince, roast and meatballs.
You can find out more about this delicious meat here: www.nzvenison.com/
Tried this recipe?Let us know how it was!
I was looking for a recipe for a small venison roast(800g) and followed the instructions adjusting the cooking time to 25 mins in oven. Not even close to cooked for rare/medium and needed another 10 mins.
Problem was evident when I watched the video. The “roast” is really a thick cut steak. The recipe does not work with an actual roast as the heat does not penetrate sufficiently.
The gravy/jue was good.
The kumara was a bit strong on the onion and garlic but it is hard to gauge what weight a “large” kumara weighs.
Served it with a fennel and celery salad on the side which worked well.