Venison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish

By Sarah Tuck, Dish Magazine
Venison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish
Preparation Time
20min
Cooking Time
20min
Serves
4-5
Difficulty
Moderate
Rating
Click stars to rate

Ingredients

Venison Roast

  • Silver Fern Farms Venison Roast
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon olive oil
  • grilled ciabatta slices and watercress or rocket, to serve

Grilled Eggplant

  • 2 small eggplants, sliced into ¾cm rounds
  • 4 tablespoons olive oil
  • sea salt

Beetroot Relish

  • 550 grams trimmed beetroot
  • 2 bay leaves
  • a sprig of mint
  • 3 tablespoons olive oil
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons sugar
  • 1 teaspoon cumin seeds
  • pinch cayenne
  • ½ cup water
  • salt and pepper

Feta Smear

  • 180 grams feta
  • 120 grams cream cheese
  • finely grated zest of half a lemon
  • ½ clove garlic

Method

Venison Roast

Preheat oven to 220°C.

Heat a fry-pan over a high heat and sear the roast for 2–3 minutes each side. Transfer to a small roasting dish and cook in the oven for 16 minutes for medium-rare. Remove meat from oven, cover with tin foil, and rest for 10 minutes.

To serve: Cut venison roast into slices against the grain. Slather the bread slices with Feta Smear and top with watercress or rocket, then Grilled Eggplant, the roast slices and Beetroot Relish, recipes below.

Grilled Eggplant

Brush eggplant slices well with olive oil and cook on a hot grill 2–3 minutes each side until cooked through. Sprinkle with sea salt before serving.

Beetroot Relish

Peel and grate the beetroot and put in a saucepan with remaining ingredients. Simmer uncovered for 15 minutes.

Remove bay leaves and mint. Cool and store in a covered container in the fridge until serving.

Feta Smear

Put ingredients in a small food processor and whiz until smooth.

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