Serves 2
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
To make the dukkah: 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.
Remove venison from packaging and allow to bloom. Preheat oven to 200°C. Season 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.
Slice steaks across the grain and serve with potato and parsnip mash, glazed beetroot and brussels sprouts.
