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Home > Recipes > Venison roast

Venison roast
( SERVES 3 )

Warren Elwin

Publication: Bite

Bite

Ratings: 5.0 / 5 FROM 1

Venison roast

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.

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Slice meat thinly across the grain, and serve with the sauce.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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