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.
