Seared Venison with Asparagus, Rocket and Sicilian Potatoes

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
2. Pat venison dry with paper towels and coat with venison spice mix. Set aside.
3. Toss kumara with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for about 15 minutes, until almost tender. Toss asparagus through kumara and continue roasting for a further 5 minutes, until asparagus is just tender and kumara is crispy.
4. In a large bowl combine all Sicilian dressing ingredients together and set aside.
5. Heat a drizzle of olive oil in a medium fry-pan on high heat and 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 5 minutes, before slicing against the grain.
6. Toss kumara, asparagus and rocket in bowl with Sicilian dressing and season with salt and pepper.
7. Divide asparagus, rocket and Sicilian kumara between plates and top with slices of venison. Drizzle over a little balsamic vinegar, if desired.