Home / Eat Well / Recipes

Venison steaks

Name: Venison steaks
Yield: 2
Ingredients: 2 tsp Thyme, finely chopped; 2 Venison, Silver Fern Farms steaks (Main); ½ tsp Freshly ground black pepper; 1 Lemon, zested; 1 Tbsp Extra virgin olive oil; 1 tsp Olive oil; 1 pinch Flaky sea salt; 1 knob Butter; 1 Potato; 2 Kumara, 1 orange and 1 purple (Main); 1 tsp Flaky sea salt; ½ tsp Nutmeg, grated; 1 handful Parsley, or coriander, chopped; 1 Orange, zested; 1 Freshly ground black pepper, to season; 1 Egg, beaten

for 2 people

Tamara West

Warren Elwin

Food writer

VIEW PROFILE

2 tsp	Thyme, finely chopped
2	Venison, Silver Fern Farms steaks (Main)
½ tsp	Freshly ground black pepper
1	Lemon, zested
1 Tbsp	Extra virgin olive oil
1 tsp	Olive oil
1 pinch	Flaky sea salt
1 knob	Butter

1	Potato
2	Kumara, 1 orange and 1 purple (Main)
1 tsp	Flaky sea salt
½ tsp	Nutmeg, grated
1 handful	Parsley, or coriander, chopped
1	Orange, zested
1	Freshly ground black pepper, to season
1	Egg, beaten

Place venison steaks into a bowl. Add thyme, freshly ground black pepper, the lemon zest and olive oil and rub into the steaks. Marinate for an hour, or in the fridge overnight.
Season steaks with flaky sea salt, heat a little olive oil and a knob of butter in a frying pan, and cook steaks for 3 minutes per side, browning evenly. Remove and rest for 5 minutes. Cut steaks in half and serve on a potato and kumara rosti.
To make rosti, roast potato and kumara until they're only just cooked. Do not overcook them. Let them cool and put in fridge to go cold then grate them into a bowl with flaky sea salt, grated nutmeg, parsley or coriander, orange zest, and freshly ground black pepper. Add just enough beaten egg to bind the mixture. Cook large spoonfuls in a toasted sandwich maker, or pressed into a frying pan, until golden.