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Nici Wickes: Oregano and black pepper venison
Saturday Morning with Jack Tame
English - November 01, 2019 20:26 - 3 minutes - 3.13 MB - ★★★★★ - 1 ratingNews Society & Culture Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
OREGANO & BLACK PEPPER VENISON WITH BEETROOT RELISH
Serves 4
500g venison, I use Denver leg or short loin
1 tsp dried oregano
½ tsp salt and ¼ tsp freshly ground black pepper
1 tsp lemon zest
2 tbsps olive oil
Splash of red wine
Cube venison if using Denver leg, trimming and discarding any tough tendons (white) and silverskin, or leave whole if using short loins.
Marinate in oregano, seasoning, zest and olive oil.
Heat a pan to medium-hot, add olive oil, heat, then add venison and sear until cooked. Best way to do this is to leave it for 3-4 minutes until well-browned on first side, then toss and cook for another 1-2 minutes or until cooked to med-rare. Splash in the wine and cook off. Alternatively, venison can be cooked on a BBQ. Rest for 15 minutes.
Serve venison chunks on flatbread spread with feta whip and topped with beetroot relish.
BEETROOT RELISH
Great relish to have with venison or even with cheese and crackers – it’s amazing! Makes 1-2 jars
2 peeled and grated beetroot
1 Granny Smith apple, peeled and chopped finely
½ medium onion, finely chopped
¼ cup brown sugar, tightly packed
3 tbsps balsamic vinegar
6 tbsps white wine vinegar
¼ tsp mustard powder
2 tsps lemon juice
Pinch salt
LISTEN TO AUDIO ABOVE
In a large saucepan place all the ingredients and bring to a gentle boil stirring until the sugar has dissolved then lower the heat and simmer for 30 minutes or until thick and the beetroot is meltingly tender.
Cool a little then fill sterilized jar(s) and cover with lids. When cool enough to handle, screw lids on tightly and wipe jars clean.