Parsley, sage, rosemary and thyme roasted venison
I used a 400g Silver Fern Farms Venison Roast and served it with roasted cinnamon tamarillos (recipe below).
|1 cup||Fresh breadcrumbs|
|¼ cup||Finely chopped parsley|
|1 Tbsp||Sage, finely chopped|
|1 Tbsp||Finely chopped rosemary leaves|
|1 Tbsp||Finely chopped thyme leaves|
|25 g||Butter, melted|
|1 small||Egg, lightly beaten|
- Combine the dry ingredients for the coating in a bowl. Season with salt and pepper. Stir in the butter. Stir in half the egg with a fork. Place aside.
- Pat the venison dry. Season all over with freshly ground black pepper. Heat the oil in a non-stick frying pan. Quickly sear the meat on all sides. Place aside to cool.
- Preheat the oven to 220C.
- Brush the remaining beaten egg over the venison. Pat the coating on the top and sides.
- Brush a roasting pan with the oil. Add the meat and roast for 16 minutes for medium rare. Cover loosely with foil and stand for 5 minutes before carving.
Roasted cinnamon tamarillos
- With the tip of a sharp knife, make a cross in the pointed end of each tamarillo. Place in a bowl and cover with boiling water. Stand for 2-3 minutes then drain and cover in cold water. Drain and peel.
- Preheat the oven to 180C. Slice each tam in half lengthwise, leaving the stalk end intact. Place in a small roasting pan. Drizzle with the butter. Sprinkle with the combined brown sugar, cinnamon and chilli powder. Roast for 20 minutes or until cooked. Serve with the venison. Serves 4
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