Venison Steak Stack

• 1 pack Silver Fern Farms Venison Steaks
• Olive oil
• 2 zucchini, shaved

GUAVA SAUCE

• 1 cup beef stock 
• ½ cup red wine
• 4 Tbsp guava Jelly

KUMARA ROSTI

• 2 kumara, peeled and grated
• 1 apple, cut into matchsticks
• 1 garlic clove, crushed
• 1 egg, beaten

Method

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

Season Venison Steaks with salt and pepper and brush with oil. Heat a non-stick pan over medium heat and sear Venison Steaks for 2-3 mins per side (medium-rare). Remove from heat and rest, covered with foil. 

Heat all Guava Sauce ingredients in a saucepan and simmer for 10-15 mins until reduced by two-thirds.

Mix all Kumara Rosti ingredients with a generous pinch of salt and form into flat rounds. Fry rosti until golden on both sides.

Quickly saute the shaved zucchini.

Slice the Venison Steaks thinly across the grain. Place Kumara on a plate, top with zucchini and venison then drizzle the Guava Sauce over the dish.