Venison Steak Stack

By Sharon Brodie, Homecook of the Year Finalist
Venison Steak Stack
Preparation Time
20min
Cooking Time
20min
Serves
2-3
Difficulty
Moderate
Rating
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Ingredients

  • 1 pack Silver Fern Farms Venison Steaks
  • Olive oil
  • 2 zucchini, shaved

Guava Sauce

  • 1 cup beef stock 
  • ½ cup red wine
  • 4 Tbsp guava Jelly

Kumara Rosti

  • 2 kumara, peeled and grated
  • 1 apple, cut into matchsticks
  • 1 garlic clove, crushed
  • 1 egg, beaten

Method

Season venison with salt and pepper and brush with oil. Heat a non-stick pan over medium heat and sear venison for 2-3 minutes per side (medium-rare). Remove from heat and rest, covered with foil. 

To make the Guava Sauce, heat all ingredients in a saucepan and simmer 10-15 minutes until reduced by two-thirds.

To make the Kumara Rosti, mix all ingredients with a generous pinch of salt and form into flat rounds. Fry rosti until golden on both sides.

Quickly saute the shaved zucchini.

To serve, slice the venison thinly across the grain. Place Kumara on a plate, top with zucchini and venison then drizzle the Guava Sauce over the dish.

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