Seared Venison Steak Kumura Fritters with Tahini Yoghurt Dressing
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- Cooking time
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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 medium 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 Steaks.
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 Steaks with olive oil then sprinkle over the spice mix.
Heat BBQ hot plate or chargrill plate to medium-high. Cook the Venison Steaks for 3 mins on each side, until cooked to medium-rare.
Cover loosely and leave to rest for 5 mins before cutting against the grain.
Serve fritters topped with the sliced Venison Steaks. Drizzle over tahini dressing and garnish with baby kale, mint, pine nuts, lemon zest and a sprinkle of sumac.
Rolling hills, open fields and lush grass are all the ingredients for the most delicious venison. These Venison Steaks are naturally lean with the delicate taste of pasture-raised venison. This is the ideal steak for any occasion.