Butter Roasted Venison

Ingredients:

For the venison

500g of Venison backstrap or rack, or both!

100g Westgold butter

4 sliced baby beetroot

salt and pepper

40g apple jelly

For the kale

100g kale

25g west gold butter

pinch of salt

For the veges

50g broad beans

100g green beans

50g peas

25g Westgold butter

10g chopped parsley

pinch of salt

For the salad

1 head of baby cos

50mls olive oil

15g mustard

15g vinegar

pinch of salt

For the garnish

One punnet of raspberries

1/2 punnet of cherry tomatoes

handful of fresh herbs

Method:

For the venison:

Place a heavy based frying pan on a high heat, season your venison with salt and pepper.

Add the venison to the pan with the butter and sear all sides, keep moving the venison until golden all over.

Add the sliced baby beetroots to the pan and cook with the venison. 

Once the venison is cooked rare and the beetroots have been sauted (about 6-7 mins) remove from the pan and place on a plate to rest.

Cover the venison with a piece of tinfoil.

For the kale:

Add the Westgold butter and the kale to the same unwashed pan you cooked the venison in, season with salt and saute until wilted. 

Place the kale next to the venison on the resting plate.

For the vegetables:

Shuck the peas and broad beans, slice the beans, add the herbs and the Westgold butter in a pan, season with salt.

Warm together until the butter is melted and the veggies are just warmed through.

For the salad:

Make a quick dressing by mixing olive oil, salt, mustard & vinegar.

Dip the cos lettuce leaves into the dressing and place onto your favourite platter.

Assembly:

By this time the venison should be rested and ready to be carved.

Slice the venison and lay onto the platter next to the cos.

Place the cooked sliced beetroot over the venison, then pour the apple jelly over the top.

Place the kale next to the venison.

Sprinkle the veggies over the top of the venison.

Garnish the platter with broken raspberries, halved cherry tomatoes and you favourite herbs.