Cast-Iron Venison Ribeye with Kumara and Wild Meat Jus
Serves 4 | Wild Meat Sauce
Ingredients
- 800 g venison ribeye or loin, trimmed
- 2 large kumara, cut into wedges
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 2 rosemary sprigs
- 1/3 cup (80 ml) Wild Meat Sauce
- 1/2 cup (125 ml) beef stock
- 30 g butter
- Salt and cracked black pepper
Method
1. Heat the oven to 210°C. Toss kumara with half the oil, salt and pepper; roast for 30–35 minutes until deeply golden.
2. Season the venison. Sear in a hot cast-iron pan with the remaining oil for 2–3 minutes per side, adding garlic and rosemary near the end. Rest for 8 minutes.
3. Deglaze the pan with stock, stir in Wild Meat Sauce and simmer until glossy. Whisk in butter.
4. Slice the venison across the grain and serve with kumara and the pan jus.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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