Venison and kumara concoction

It's warm and hearty with a hint of spice to surprise you!

Ingredients

500 g	Venison medallions (Main)
5	Kumara (Main)
200 ml	Olive oil
3 dessert spoons	Apple and blackcurrant jelly
1 bunch	Rosemary
100 ml	Red wine vinegar
½ tsp	Nutmeg
2 tsp	Ground cumin
3 tsp	Curry powder
½ tsp	Cinnamon
2 tsp	Mustard powder
2 Tbsp	Sugar
1 bunch	Asparagus
1 Tbsp	Butter
1 pinch	Salt
1 pinch	Pepper
1 bowl	Green salad

Directions

1. Marinade venison in olive oil, Salt and pepper, rosemary and apple and blackcurrant jelly at room temperature. Cook on a hot BBQ, sear the outside and lower heat for a further 2-3 mins or until cooked medium rare.
2. Cut Kumara into chunky bite size portions and roast at 180deg C for approx 30mins and allow to cool. Combine olive oil, red wine vinegar, nutmeg, cumin, curry powder, cinnamon, mustard powder and sugar and toss together with cooled kumara and cooked venison.
3. steam asparagus until soft, drizzle melted butter over the top and put to the side of the venison and kumara concoction, with salad to the side,..... ENJOY!