Photo by Tamara West
|2 tsp||Thyme, finely chopped|
|2||Venison, Silver Fern Farms steaks|
|½ tsp||Freshly ground black pepper|
|1 Tbsp||Extra virgin olive oil|
|1 tsp||Olive oil|
|1 pinch||Flaky sea salt|
- Place venison steaks into a bowl. Add thyme, freshly ground black pepper, the lemon zest and olive oil and rub into the steaks. Marinate for an hour, or in the fridge overnight.
- Season steaks with flaky sea salt, heat a little olive oil and a knob of butter in a frying pan, and cook steaks for 3 minutes per side, browning evenly. Remove and rest for 5 minutes. Cut steaks in half and serve on a potato and kumara rosti.
- To make rosti, roast potato and kumara until they’re only just cooked. Do not overcook them. Let them cool and put in fridge to go cold then grate them into a bowl with flaky sea salt, grated nutmeg, parsley or coriander, orange zest, and freshly ground black pepper. Add just enough beaten egg to bind the mixture. Cook large spoonfuls in a toasted sandwich maker, or pressed into a frying pan, until golden.