INGREDIENTS

1 pack Silver Fern Farms Venison Steaks
1 Tbsp olive oil
2 tsp horopito seasoning
½ radicchio
100g blue cheese
2 firm pears, sliced
100g walnuts
125g blackberries
Thyme and rosemary sprigs
Crusty bread, to serve

ROASTED BABY BEETS

400g baby beetroot
2 garlic cloves, sliced
2 sprigs fresh thyme
2 Tbsp olive oil

HORSERADISH CREAM

½ cup sour cream
2 Tbsp grated horseradish

METHOD

Preheat the oven to 180°C fan bake. Place the baby beetroot, garlic and thyme in the centre of a large piece of aluminium foil. Drizzle with olive oil and season with salt and pepper. Add 1 tablespoon of water. Fold up the sides of the foil and seal to form a pouch. Bake in the preheated oven for 25 to 30 minutes until the beetroot are tender. Set aside to cool, then cut in half.

To make the horseradish cream, combine the sour cream and grated horseradish. Set aside.

Meanwhile, remove the Silver Fern Farms Venison Steaks from the fridge and leave to bloom at room temperature for 10 minutes. Drizzle with the olive oil then sprinkle over the horopito seasoning.

Heat a barbecue hot plate or chargrill plate to medium high. Cook the Venison Steaks for 3 minutes on each side, until cooked to medium rare. Leave to rest for 5 minutes before slicing.
Arrange the steak slices on a platter with the baby beets, radicchio, blue cheese, sliced pears, blackberries and walnuts. Garnish with rosemary and thyme sprigs.
Serve with the horseradish cream and crusty bread.

Venison Steaks Recipe supplied by MiNDFOOD and Silver Fern Farms