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Venison roast
( SERVES 3 )

Bite

Photo by Tamara West

5.0 / 5 FROM 1

Low in fat, calories and cholesterol, Venison is jam-packed with vitamins and minerals and is one of the best dietary sources of iron.

1	Venison, roast
1 Tbsp	Freshly ground black pepper
1 Tbsp	Juniper berries, ground
1	Lemon, freshly zested
1 splash	Olive oil
2	Red onions, chopped
1	Beetroot, grated
2	Tamarillos, skinned and chopped
330 ml	Apple cider

Place venison roast in a bowl with pepper, juniper berries, lemon zest, and a little olive oil. Rub mixture all over the roast and leave to marinate for an hour.
In a roasting dish place red onions, beetroot, tamarillos, apple cider and cook in a 200C oven for 20 minutes until all is just tender.
Sear the venison roast in a pan with a little olive oil and butter, until brown all over. Add venison to the vegetable dish and roast at 200C for 20-25 minutes. Leave meat to rest for 10minutes.
Pour the vegetables into a blender, and purée until smooth. Pass through a sieve and add a little cider or water to achieve desired consistency.
Slice meat thinly across the grain, and serve with the sauce.