Delaney’s roast venison shoulder with baby beets and white bean mash
A roast meal is one of the most comforting things you can cook. Having friends over for a decent piece of meat, seasonal sides and a few wines is a good way to spend a Sunday night, making your weekend feel that little bit longer before the working week begins again.
Wine match: Selaks Reserve Syrah
|400 g||Venison, use a venison shoulder roast, I used Silver Farms' pre-packaged one|
|½ tsp||Juniper berries|
|1 Tbsp||Black peppercorns|
|2 Tbsp||Olive oil|
White bean mash
|2 cans||White beans, 400g each, e.g. cannellini, butter beans, haricot beans or similar|
|1 Tbsp||Lemon zest|
|1 tsp||Crushed garlic|
|1 Tbsp||Olive oil|
|¼ cup||Fresh parsley, roughly chopped|
- Preheat oven to 200C. using a mortar and pestle or a spice grinder, grind together the juniper berries and the pepper.
- Rub the venison in olive oil, and then rub over the pepper mix. Heat a frying pan to high heat, and sear the venison on all sides.
- Place in a roasting dish, and cook for 20-25 minutes. remove from oven, cover in tinfoil and rest for 5 minutes before serving. Serve with mash and beets.
White bean mash
- Drain cans of beans and place in a saucepan on low-medium heat. Add lemon zest, garlic, olive oil and salt and pepper, and mash together with a fork. Check seasoning by tasting, and adjust if necessary.
- Get it up to heat, and keep it warm. Once you’re ready to serve, remove from heat and stir through the parsley.
- Cut the rough ends off the beets, and slice off any rough patches of skin.
- Lay a large piece of tinfoil over a small roasting dish. Add beets and all other ingredients. Bring the tinfoil over the top, and seal together on top in a large pouch.
- Roast in the oven for approximately 25 minutes, along with the venison. Serve together, with the mash.