Venison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish

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Venison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish recipe

Venison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish recipe

By Sarah Tuck, Dish Magazine


Venison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish recipe

Venison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish recipe

Meat type
Venison
Cooking time
11-30
Serves
4-5
Preparation time
20

Venison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish recipe

Venison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish recipe

Ingredients

  • 1 pack Silver Fern Farms Venison Roast
  • 2 Tbsp pomegranate molasses
  • 1 Tbsp olive oil
  • Grilled ciabatta slices and watercress or rocket, to serve

GRILLED EGGPLANT

  • 2 small eggplants, sliced into ¾cm rounds
  • 4 Tbsp olive oil
  • Salt

BEETROOT RELISH

  • 550g beetroot, trimmed
  • 2 bay leaves
  • 1 sprig of mint
  • 3 Tbsp olive oil
  • 2 Tbsp pomegranate molasses
  • 2 Tbsp sugar
  • 1 tsp cumin seeds
  • Pinch cayenne
  • ½ cup water
  • Salt
  • Pepper

FETA SMEAR

  • 180g feta
  • 120g cream cheese
  • Half a lemon, finely grated zest of
  • ½ garlic clove

Venison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish recipe

Venison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish recipe

Method

Preheat oven to 220°C.

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

Heat a fry-pan over high heat and sear the Venison Roast for 2–3 mins each side. Transfer to a small roasting dish and cook in the oven for 16 mins for medium-rare. Remove Venison Roast from oven, cover with tin foil, and rest for 10 mins.

Brush eggplant slices well with olive oil and cook on a hot grill 2–3 mins each side until cooked through. Sprinkle with salt before serving.

Peel and grate the beetroot and put in a saucepan with Beetroot relish ingredients. Simmer uncovered for 15 mins.

Remove bay leaves and mint. Cool and store in a covered container in the fridge until serving.

Put feta smear ingredients in a small food processor and whiz until smooth.

Cut Venison Roast into slices against the grain. Slather the bread slices with Feta Smear and top with watercress or rocket, then Grilled Eggplant, the roast slices and Beetroot Relish.


Recommended Cut: Venison Roast

Rolling hills, open fields and lush grass are all the ingredients for the most delicious venison. This Venison Roast is a lean and tender, boneless single-muscle roast with a distinctive yet delicate flavour.

grass-fed venison roast packaging

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