Venison Minute Steak Bruschetta

• 1 pack Silver Fern Farms Minute Steaks
• 2 Tbsp olive oil
• 1 French stick
• 50g rocket
• 50ml mayonnaise
• 10g parmesan, grated
• Beetroot relish to serve

Method

Preheat the oven to 180°C (fan bake) and high pan.

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

Rub the venison with olive oil, salt and pepper.

Cut French stick into 2cm rounds and lightly oil both sides. Season with a sprinkle of salt and pepper and place onto a lined oven tray.

Bake until both sides are golden brown (approximately 8 mins each side). Remove from oven and leave to cool.

Heat fry-pan to high heat and add a small drizzle of sesame oil. Cook the venison for 30-60 seconds each side for med-rare. Transfer to a plate, cover with foil and leave to rest for 5 mins. Slice thinly across the grain for maximum tenderness.

Finely chop rocket and stir through mayonnaise. Add a handful of grated parmesan and lightly combine.

Place some rocket leaves on each of the toasted bread rounds, top with beetroot relish and a slice or two of venison.

Dress with prepared mayonnaise and garnish with extra rocket if desired.