Dukkah-Spiced Roast Venison with Beetroot and Labneh
Dukkah-Spiced Roast Venison with Beetroot and Labneh
Inspired by Cooks On Fire
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Dukkah-Spiced Roast Venison with Beetroot and Labneh
Dukkah-Spiced Roast Venison with Beetroot and Labneh
- Meat type
- Venison
- Cooking time
- 31-60
- Serves
- 3-4
- Preparation time
- 20+
Dukkah-Spiced Roast Venison with Beetroot and Labneh
Dukkah-Spiced Roast Venison with Beetroot and Labneh
Ingredients
- 1 pack Silver Fern Farms Venison Roast
- 30g butter
- 2 Tbsp pomegranate molasses
Labneh
- 400g unsweetened Greek yoghurt
- ½ tsp salt
- Olive oil and sumac to sprinkle
Roast baby beetroot
- 8 baby beetroot, cut into quarters
- 2 Tbsp olive oil
- 1 Tbsp pomegranate molasses
Pistachio and kawakawa dukkah
- ½ cup shelled pistachio nuts, lightly toasted
- 2 Tbsp sesame seeds, lightly toasted
- 1 Tbsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
- 1 tsp dried kawakawa (or ½ tsp dried basil)
To serve
- Microgreens
Dukkah-Spiced Roast Venison with Beetroot and Labneh
Dukkah-Spiced Roast Venison with Beetroot and Labneh
Method
To prepare the labneh, line a fine sieve with a piece of muslin or a double layer of paper towels and place over a deep bowl. In another bowl, combine yoghurt and salt. Pour into the cloth - lined bowl, cover with a clean tea towel and refrigerate for 3 hours or overnight. Discard the whey. Place the labneh into a bowl and refrigerate until ready to serve.
Preheat the oven to 200oC. Line a shallow oven dish with baking paper. Place the beetroot into the dish and drizzle over olive oil. Season with salt and pepper. Roast for 20 - 25 mins until almost tender. Stir in pomegranate molasses and roast for another 5 - 10 mins until beetroot is tender.
Remove Silver Fern Farms Venison Roast from the fridge and packaging, cut in half lengthwise then allow to bloom at room temperature for 10 mins.
To prepare the dukkah, place pistachio nuts, sesame seeds, coriander seeds, cumin seeds and kawakawa or basil into a food processor. Process until it has the consistency of chunky breadcrumbs. Season with salt and pepper.
Rub venison with oil and season. Heat a BBQ over med-high heat and sear the venison for 3 - 4 mins on each side for med-rare. Remove from heat, cover loosely, and allow to rest for 5 mins.
Meanwhile, place the butter into a small saucepan and cook over med heat until lightly browned. Stir in pomegranate molasses.
Brush venison with brown butter glaze then coat in dukkah.
To serve, slice venison across the grain into 1 cm slices. Spread a layer of labneh onto a serving platter. Top with beetroot and the sliced venison. Drizzle over remaining brown butter glaze and sprinkle with microgreens.
Recommended Cut: Venison Roast
Rolling hills, open fields and lush grass are all the ingredients for the most delicious venison. This Venison Roast is a lean and tender, boneless single-muscle roast with a distinctive yet delicate flavour.
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