Venison and kumara concoction
It's warm and hearty with a hint of spice to surprise you!
|500 g||Venison medallions|
|200 ml||Olive oil|
|3 dessert spoons||Apple and blackcurrant jelly|
|100 ml||Red wine vinegar|
|2 tsp||Ground cumin|
|3 tsp||Curry powder|
|2 tsp||Mustard powder|
|1 bowl||Green salad|
- Marinade venison in olive oil, Salt and pepper, rosemary and apple and blackcurrant jelly at room temperature. Cook on a hot BBQ, sear the outside and lower heat for a further 2-3 mins or until cooked medium rare.
- Cut Kumara into chunky bite size portions and roast at 180deg C for approx 30mins and allow to cool. Combine olive oil, red wine vinegar, nutmeg, cumin, curry powder, cinnamon, mustard powder and sugar and toss together with cooled kumara and cooked venison.
- steam asparagus until soft, drizzle melted butter over the top and put to the side of the venison and kumara concoction, with salad to the side,..... ENJOY!