Horopito Crusted Venison - with Kumara (Sweet Potatoes)
8 x 100g venison steaks (either rump, topside or round cuts)
150ml of glaze (venison is best, but use veal as an alternative)
8 teaspoons of Horopito Seasoning
1 teaspoon of brown sugar
1 sprig of baby onions
1 fresh pomegranate (or tinned if unavailable)
1kg of Kumara (sweet potato)
Hand full walnuts lightly roasted & crushed (optional)
Toss baby onions, kumara in a little oil and salt and pepper into a roasting tray. Roast in the oven until tender and golden, approximately 45 minutes at 180 degrees.
To make the pepper crust, mix horopito seasoning and sugar - should be a little chunky. Coat the venison steaks to create a crust and sear in a hot pan with canola oil for 2 minutes on both sides. Let it rest.
(Be careful - to not overcook) - it is a lean meat so it is best eaten rare/medium rare.
Serve the venison steaks with the baked kumara, pomegranate jus, roast baby onion and sprinkle with crushed walnut.
*Make your own venison glaze by boiling bones and venison trim, in a large pot covered with water, add peppercorns, bay leaf, parsley stalks, chopped celery, onion and carrot. any leftovers put in an airtight container and freeze.