Roasted venison with baby beetroot and Persian feta salad

RECIPE BY DANIEL ALPS FROM STRATHLYNN, ROSEVEARS

SERVES 2

2 pieces venison loin, approximately 250 g–300 g (9 oz–10½ oz) each

olive oil

SALAD

300 g (10½ oz) baby beetroot (beets)

150 g (5½ oz) speck

1 small bunch of flat-leaf (Italian) parsley, coarsely chopped

6 cubes of Persian feta cheese

1 small handful of baby beetroot (beet) shoots

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

For the salad: Put the baby beetroot in a large saucepan of salted water, bring to the boil and cook for 20 minutes or until tender. Drain, when cool enough to handle, peel and halve. Meanwhile, cut the fat off the piece of speck and place the fat in a hot frying pan. Dice the rest of the speck and add to the pan. Fry until just crispy.

In a bowl, combine the baby beetroot, fried speck, parsley and some salt and pepper and toss together. Tip the beetroot onto a plate and crumble the feta over the top. Garnish with the beetroot shoots.

Combine the olive oil and balsamic in a bowl, whisk well and then pour over the beetroot salad.

For the venison: Preheat the oven to 200°C (400°F/Gas 6). Season the venison with sea salt and white pepper. Heat a splash of oil in a frying pan over high heat, add the pieces of venison and seal both sides until golden brown. Remove from the pan and place into the oven for 6 minutes, turning after 3 minutes. Remove from the oven and rest for at least 6 minutes or until ready to serve.

Slice the roasted venison across the grain and place on top of some beetroot salad. Spoon the dressing over the beetroot salad and venison.

When I cooked at the Strathlynn in Rosevears with head chef Daniel Alps, we knew we’d cook venison but not what we’d put with it. We stood in the coolroom and looked at the great produce in there and together came up with this recipe — easy!