Venison Roast with Asparagus Cauliflower and Turmeric Onions

Ingredients

• 1 pack Silver Fern Farms Venison Roast
• 1 ½ tsp turmeric, ground (fresh grated turmeric could also be used)
• 2 tsp cumin, ground
• 1 ½ tsp coriander, ground
• ½ head cauliflower, cut into florets
• 6 small pearl onions, peeled
• 150g asparagus, stems removed and broken into pieces
• ¼ cup olive oil

Onion Puree:

• 2 Tbsp butter
• 2 onions, peeled, thinly sliced
• 100ml cream
• Salt
• Pepper

Method

Remove Silver Fern Farms Venison Roast from the fridge and packaging. Mix together the turmeric, cumin, and coriander with salt and pepper. Sprinkle half of the spice mix over the venison, turning the meat to coat all sides. Allow to bloom at room temperature for 10 mins while preparing the vegetables.

Heat a frying pan on a low heat and melt the butter. Cook the onions slowly in the butter, without browning the onions, for 5 mins. Once they are soft and tender pour in the cream.

Cook for an additional 5 mins. Puree onion mixture, while hot in a high speed blender until smooth. Pass through a sieve and season with the salt and pepper.

Preheat the oven to 200°C. Line a baking tray with foil. Place the venison in the middle of tray and arrange the cauliflower, small pearl onions and kale around the meat.

Sprinkle the remaining spice mix over the vegetables. Drizzle meat and vegetables with olive oil.

Roast the venison and vegetables in the middle of the oven for 20 mins. Remove and cover the meat loosely with foil to rest for 5-8 mins. Slice the venison across the grain.

Spread the onion puree over the base of a serving platter, topped with the roasted vegetables and slices of the venison.