Venison Minute Steaks with Beetroot and Pita

Ingredients

• 1 pack Silver Fern Farms Venison Minute Steaks
• 4 wholemeal pita breads
• 2 Lebanese cucumbers, shredded
• 1 red onion, thinly sliced

Beetroot Hummus:

• 400g can chickpeas, drained
• 2 garlic cloves, peeled
• 1 cup pre-cooked beetroot, sliced
•  1 lemon, juice of
• ¼ tsp cumin, ground
• ¼ cup tahini
• ¼ cup olive oil

To Serve:

• Salad leaves
• Black olives
• Toasted sesame seeds

Method

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

Put the chickpeas, garlic, beetroot, lemon juice and cumin in a blender. Add the tahini, olive oil and add ¼ cup ice-cold water, then process to desired consistency. Season with salt and pepper to taste.

Rub the oil over both sides of the venison, then season with salt and pepper. Heat a frying pan or grill plate over high heat. Cook the venison for 30 seconds on each side for medium-rare. Transfer to a plate, cover loosely with foil and set aside for 5 mins to rest, then slice against the grain.

Toast the pita breads under a hot grill, in a toaster or in the same frying pan as the venison were cooked. Cook for 1 min each side, until golden. Spread each toasted pita with beetroot hummus. Top with venison, cucumber and red onion.

Serve with salad leaves and black olives, and sprinkle with toasted sesame seeds.