Dukkah Spiced Roast Venison With Brussels Sprouts and Glazed Beetroot

By Silver Fern Farms

Dukkah Spiced Roast Venison With Brussels Sprouts and Glazed Beetroot

Dukkah Spiced Roast Venison With Brussels Sprouts and Glazed Beetroot. This is a wonderfully hearty and flavoursome venison dish for a cold winter’s day.


1 pack Silver Fern Farms Haumako Hills Venison Steaks

1 tbsp canola oil

1 tbsp butter


½ cup walnuts

2 tbsp ground cumin

2 tbsp ground coriander

3 tbsp sesame seeds, lightly toasted

1 tsp salt

Glazed Beetroot

4 beetroot, unpeeled

2 garlic cloves, crushed

a few sprigs of thyme

2 tbsp olive oil

2 tbsp redcurrant jelly

red wine vinegar, to deglaze

chicken stock, to deglaze

Parsnip And Potato Mash

800g agria potatoes, peeled

white pepper

1 large parsnip, cubed

50g butter

50ml cream

Brussels Sprouts

8 brussels sprouts

1 tbsp cooking oil

1 onion, diced

2 tbsp butter, diced

walnuts, chopped (optional)


To make dukkah-spiced venison: toast walnuts, cool and blitz in food processor. Add cumin coriander and salt. Add lightly toasted sesame seeds and pulse quickly for 3-4 seconds in total.

Preheat oven to 200°C. Remove venison from packaging and allow to bloom.

Season venison steaks with salt and freshly ground black pepper. Heat oil in a frying pan on high heat. Add butter and when it starts to foam add venison. Sear on all sides, roughly 2 minutes on each. Transfer steaks to the oven for approximately 8 minutes, for medium rare. Rest in a warm place covered with tin foil for 10-12 minutes.  Coat in dukkah spice mix and finish steaks in the oven for 5 minutes.

To make glazed beetroot: place the beetroot, crushed garlic, thyme and olive oil in a roasting tray. Cover with tinfoil and roast in a hot oven until tender (how long will depend on the size, test with a skewer). Allow to cool completely. Using a turning knife peel beetroot (using rubber disposable gloves to avoid staining your hands). Cut beetroot into wedges and set aside. Heat up a pan, add butter and salt and pepper. As it starts to foam add beetroot and heat through while you toss the pan. Add redcurrant jelly after straining off a little butter and deglaze with red wine vinegar and a touch of chicken stock. Finish glazing the beetroot with a few flecks of cold butter to give a glassy finish.

To make the parsnip and potato mash, boil potatoes and parsnip in plenty of water. When tender drain and mash. Add butter and cream. Season to taste with salt and pepper.

To prepare the brussels sprouts: Peel whole leaves away from core of sprout with a turning knife. Blanch in hot boiling and salted water until just tender and vibrant green. Heat oil in a pan and cook onions for a couple of minutes. Add drained sprouts with diced butter and salt and freshly ground black pepper. Saute quickly and finish with some chopped walnuts.

To finish: Slice steaks across the grain and serve with potato and parsnip mash, glazed beetroot and brussels sprouts. Drizzle some of the juices from the beetroot around the plate and enjoy.


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