Pan seared venison on a potato and kumara rosti with roast beetroot, feta whip and quince glaze

Might sound a bit fancy but it’s easy to put together and is a great balance of seasonal produce.

Ingredients: 

Venison fillet 

Potato Kumara

Fresh beetroot 

Quince paste 

Feta Cheese 

Lemon juice 

Olive oil

Potato/Kumara Rosti

Roughly grate a large spud and a kumara, season and fry in pan until cooked

Roast Beetroot

Cut small beetroot into quarters, oil & season – cook in hot oven for 30 minutes

Feta whip

Combine feta cheese with lemon juice and olive oil and blitz till emulsified

Venison & Quince glaze

Season venison fillet and pan fry till rare set aside then add quince pate to pan juices Assemble in an arty fashion and dig in.

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