Seared Venison with Roasted Kumara, Spinach and Caper Raisin Dressing

Seared Venison with Roasted Kumara, Spinach and Caper Raisin Dressing

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 27, 2016.
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Ingredients

ROASTED KUMARA AND SPINACH

  • 400g orange kumara, scrubbed and diced 1–2cm
  • 1 sweet Palermo capsicum, seeds removed and sliced into 1.5cm rounds
  • 1/2 bag baby spinach leaves, roughly chopped

CAPER RAISIN DRESSING

  • 1 shallot
  • 30g capers
  • 30g golden raisins
  • 3 tablespoons parsley
  • 2 teaspoons white wine vinegar
  • 1 tablespoon olive oil

SEARED VENISON

  • 1 tablespoon olive oil
  • 300g venison medallions (at room temperature)

TO SERVE

  • 2 teaspoons chopped parsley

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara and capsicum with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for 15–18 minutes, or until kumara is tender and just starting to brown. Turn once to ensure even cooking. Remove tray from oven, sprinkle over spinach, toss and allow to wilt.
  3. While kumara is cooking, prepare caper raisin dressing. Finely chop shallot, capers, raisins and parsley. Add to a bowl with vinegar and olive oil and mix to combine.
  4. Heat olive oil in a large fry-pan on medium-high heat. Pat venison dry with paper towels and season with salt and pepper. Cook venison for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and cover with foil to rest for about 5 minutes.
  5. When venison has rested, slice against the grain.
  6. Divide roasted kumara and spinach between plates and top with sliced venison. Spoon over caper raisin dressing and sprinkle with parsley.

Nutritional Information

Energy 1934 kj
462 kcal
Protein 32.5g
Carbohydrate 49.0g
Fat 14.1g