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
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
Ingredients
GRILLED EGGPLANT
BEETROOT RELISH
FETA SMEAR
Venison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish recipe
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.
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.