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Home / Eat Well / Recipes

Roast venison with wilted greens, quinoa and pomegranate molasses

for 2 people

Fiona Anderson

Bevan Smith
By
Bevan Smith

Riverstone Kitchen chef/owner and food writer.

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Ingredients

30 mlOlive oil
2 piecesVenison denver legs, 150g each (Main)
5 cupsMixed greens, such as purple sprouting broccoli, kale sprouts, cavolo nero
2 cupsQuinoa, cooked, slightly warmed
40 mlPomegranate molasses
30 mlExtra virgin olive oil
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Directions

  1. Place a large pot of water over a high heat and bring to the boil.
  2. Heat olive oil in a frying pan over a high heat until very hot. Lightly season venison on both sides with a little salt and pepper and sear in the pan until well coloured on all sides. Remove venison from the pan.
  3. Cook greens in boiling water for 1 to 2 minutes. Drain well and squeeze out as much excess water as possible. Divide greens and quinoa between 2 plates.
  4. Return venison to a hot pan for a further 20 seconds on each side to bring it back up to temperature. Remove venison from pan, carve and serve on top of the greens. Drizzle with a little pomegranate molasses and extra virgin olive oil and serve immediately.

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Sauted venison

Sauted venison

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