Seared Venison Steak Kūmara Fritters with Tahini Yoghurt Dressing

Ingredients

• 1 pack Silver Fern Farms Venison Steaks
• 1 tsp coriander seeds, toasted and ground
• 1 tsp fennel seeds, toasted and ground
• Baby kale
• Mint
• Pine nuts
• Lemon zest 
• Sumac
• ½ tsp salt
• ¼ tsp pepper

Fritters:

• 2 medium carrots, peeled and grated
• 500g golden kūmara, peeled and grated
• 2 spring onions, finely chopped
• 2 Tbsp parsley, chopped
• 2 eggs, lightly beaten
• ¼ cup cornflour
• 1 tsp sumac

Dressing:

• ½ cup Greek yoghurt
• 2 Tbsp tahini
• 1 Tbsp lemon juice

Method

Squeeze the carrot and kūmara to remove as much liquid as possible then place into a bowl.

Add the spring onion, parsley, eggs, cornflour and sumac. Season to taste with salt and pepper. Mix well.

Heat a thin layer of oil in a frying pan over med heat. Add a spoonful of batter at a time and cook for 4-5 mins on each side until golden brown and the kūmara is cooked through.

Keep warm while cooking the remaining fritters and whilst preparing the dressing and venison.

Combine Greek yoghurt, tahini and lemon juice. Season to taste. Thin with a little water if desired.

Remove Silver Fern Farms Venison Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Combine the ground fennel, ground coriander, salt and pepper. Rub the venison with olive oil then sprinkle over the spice mix.

Heat BBQ hot plate or chargrill plate to med-high. Cook the venison for 3 mins on each side, until cooked to med-rare. 

Cover loosely and leave to rest for 5 mins before cutting against the grain.

Serve fritters topped with the sliced venison. Drizzle over tahini dressing and garnish with baby kale, mint, pine nuts, lemon zest and a sprinkle of sumac.