Preparation Time – 15 minutes
Cooking Time – 30 minutes
Serves – 2 people

Ingredients

4 x 150g venison steaks
1 tbsp. butter
2 cups fresh spinach
2 large potatoes
1 large kumara
½ onion
Salt & pepper
Olive oil

Red Wine Jus

2 cloves garlic, crushed
1 tablespoon butter
1 cup red wine
1/2 cup soy sauce
1 tablespoon brown sugar
2 tablespoons sweet chilli sauce
1/2 cup water
Salt and pepper

Method

Prepare the roast vegies by peeling and cutting into small bite size pieces. Coat the veggies with olive oil and salt and pepper and place in an ovenproof dish or tray. Cook in the oven for 30 minutes or until golden brown.

To make the red wine jus, cook crushed garlic in butter in a non-stick frying pan on medium heat for a couple of minutes until the garlic browns. Add the red wine, soy sauce, brown sugar and sweet chilli sauce and stir together. Allow to simmer and reduce for 5 minutes. Add water and salt and pepper to taste and cook for another 5 minutes or until a sauce-like consistency is achieved.

Place a fry pan on medium-high heat and add butter. Coat venison steaks in salt and pepper. When pan is hot and butter is completely melted add the venison steaks and flip after 20 seconds to sear the steak. Cook for approximately 3 minutes on each side. Venison will continue to cook after it rests so don’t panic if it looks rare. By the time you serve it should be a perfect medium rare. NB: all steak sizes will differ so watch the steaks carefully.

To blanch the spinach place in a pot and pour in boiling water then quickly transfer the spinach to cold water which will stop the cooking process. Drain and set aside.

To serve place the spinach on the bottom of a plate then add roast veggies over the top. Gently place the two steaks over roast veggies and drizzle over red wine jus.

Enjoy!

Daisy xx