This Seared Venison Tri-Tip served on Kumara Fritters with Tahini Yoghurt Dressing Recipe quick and easy mid-week meal celebrating the fresh flavours of the summer season.
Seared Venison Tri-Tip served on Kumara Fritters with Tahini Yoghurt Dressing Recipe
Serves 4
- 1 pack Silver Fern Farms Venison Tri-Tip Grill Steaks
- 1 tsp coriander seeds, toasted and ground
- 1 tsp fennel seeds, toasted and ground
- 1⁄2 tsp sea salt
- 1⁄4 tsp cracked black pepper
- 1 tbsp olive oil
- Baby kale, mint, pine nuts, lemon zest and sumac, to serve
Fritters
- 2 medium carrots, peeled and grated
- 500g golden kumara, peeled and grated
- 2 spring onions, finely chopped
- 2 tbsp chopped parsley
- 2 eggs, lightly beaten
- 1⁄4 cup cornflour
- 1 tsp sumac
- Oil for cooking
Dressing
- 1⁄2 cup Greek yoghurt
- 2 tbsp tahini
- 1 tbsp lemon juice
How to make this Seared Venison Tri-Tip served on Kumara Fritters with Tahini Yoghurt Dressing Recipe:
1. To make the fritters, squeeze the carrot and kumara to remove as much liquid as possible then place into a bowl. Add the spring onion, parsley, eggs, cornflour and sumac. Season to taste with salt and pepper. Mix well.
2. Heat a thin layer of oil in a frying pan over medium heat. Add spoonfuls of batter and cook for 4 to 5 minutes on each side until golden brown and the kumara is cooked through.
3. Keep warm while cooking the remaining fritters and preparing the dressing and vension.
4. To prepare the dressing, combine Greek yoghurt, tahini and lemon juice. Season to taste. Thin with a little water if desired.
5. Remove the Silver Fern Farms Venison Tri-Tip Grill Steaks from the fridge. Combine the ground fennel, ground coriander, sea salt and pepper. Rub the steaks with olive oil then sprinkle over the spice mix.
6. Heat barbecue hot plate or chargrill plate to medium high. Cook the steaks for 2 minutes on each side, until cooked to medium rare. Leave to rest for 5 minutes before slicing.
7. Serve fritters topped with the sliced steaks. Drizzle over tahini dressing and garnish with baby kale, mint, pine nuts, lemon zest and a sprinkle of sumac.
