Mix together brown sugar and horopito and generously rub into the steak, cover with glad wrap and chill for 30 minutes. Take out from the fridge and sear in a hot pan lightly coated with oil for 2 minutes either side. Place in a preheated oven for 10-15 mins or until medium, take out and let rest, keeping it warm
Put potatoes into boiling water and cook until just tender drain and smash. In a fryingpan sauté red onion and garlic until soft, add rosemary, thyme, potatoes and olive oil and cook for a further few minutes. Set aside
Into a pan put jam and sherry vinegar. Simmer gently, add margarine to thicken slightly, then add berries
Place potatoes in the middle of a plate, slice the venison and place on top, spoon over sauce and serve
Tip
Venison backstraps can be hard to find, unless you know someone who hunts deer. An alternative is to use venison medallions.
200 g
venison back-strap steak
1 tbsp
horopito seasoning, or cracked black pepper
2 tbsp
brown sugar
8
small purple potato
2 cloves
garlic, finely chopped
1
red onion, finely sliced
2 sprigs
rosemary, finely chopped
1 sprig
thyme, finely chopped
2 tbsp
canola oil
2 tbsp
blackberry jam
2 tbsp
sherry vinegar
1 tbsp
margarine
10
fresh black berries, garnish
Per serve
Energy
2400kJ
Total Fat
23g
Saturated Fat
3.6g
Total Carbohydrate
52g
Dietary Fibre
9g
Sodium
123mg
Method
Pre-heat oven to 180ºC
Mix together brown sugar and horopito and generously rub into the steak, cover with glad wrap and chill for 30 minutes. Take out from the fridge and sear in a hot pan lightly coated with oil for 2 minutes either side. Place in a preheated oven for 10-15 mins or until medium, take out and let rest, keeping it warm
Put potatoes into boiling water and cook until just tender drain and smash. In a fryingpan sauté red onion and garlic until soft, add rosemary, thyme, potatoes and olive oil and cook for a further few minutes. Set aside
Into a pan put jam and sherry vinegar. Simmer gently, add margarine to thicken slightly, then add berries
Place potatoes in the middle of a plate, slice the venison and place on top, spoon over sauce and serve
Tip
Venison backstraps can be hard to find, unless you know someone who hunts deer. An alternative is to use venison medallions.
Method
Pre-heat oven to 180ºC
Mix together brown sugar and horopito and generously rub into the steak, cover with glad wrap and chill for 30 minutes. Take out from the fridge and sear in a hot pan lightly coated with oil for 2 minutes either side. Place in a preheated oven for 10-15 mins or until medium, take out and let rest, keeping it warm
Put potatoes into boiling water and cook until just tender drain and smash. In a fryingpan sauté red onion and garlic until soft, add rosemary, thyme, potatoes and olive oil and cook for a further few minutes. Set aside
Into a pan put jam and sherry vinegar. Simmer gently, add margarine to thicken slightly, then add berries
Place potatoes in the middle of a plate, slice the venison and place on top, spoon over sauce and serve
Tip
Venison backstraps can be hard to find, unless you know someone who hunts deer. An alternative is to use venison medallions.
