Venison Minute Steaks with Beetroot and Pita
- Preparation Time: 10 mins
- Serves: 4
- Cooking Time: 10 mins
- Ready Time: 20 mins
- Cooking Method: Searing
- Difficulty: easy
1 pack Silver Fern Farms Venison Minute Steaks
1 Tbsp olive oil
4 wholemeal pita breads
2 Lebanese cucumbers, shredded
1 red onion, thinly sliced
400g can chickpeas, drained
2 garlic cloves, peeled
1 cup sliced pre-cooked beetroot
Juice of 1 lemon
¼ tsp ground cumin
¼ cup tahini
¼ cup olive oil
Remove the Silver Fern Farms Venison Minute Steaks from the fridge and packaging, cover and set aside to bloom for 10 minutes at room temperature.
To make the beetroot hummus, put the chickpeas, garlic, beetroot, lemon juice and cumin in a blender.
Add the tahini, olive oil and add ¼ cup ice-cold water, then process to desired consistency. Season with salt and pepper to taste.
Rub the oil over both sides of the venison, then season with salt and pepper. Heat a frying pan or grill plate over high heat. Cook the venison for 30 seconds on each side for medium-rare. Transfer to a plate, cover loosely with foil and set aside for 5 minutes to rest, then slice against the grain.
Toast the pita breads under a hot grill, in a toaster or in the same frying pan as the meat was cooked. Cook for 1 minute each side, until golden. Spread each toasted pita with beetroot hummus. Top with venison, cucumber and red onion.
Serve with salad leaves and black olives, and sprinkle with toasted sesame seeds.
Recipe supplied by Silver Fern Farms.