Feeds 4 hungry humans, cook time of 30 minutes, drink with a chilled bottle of gamey.
2 large Beetroot
4 tbsp Extra virgin olive oil plus extra to garnish
2 tbsp Red wine vinegar (forum cab sav)
½ cup Fresh black berries (or frozen raspberries)
¼ cup Buckwheat toasted
500g WithWild Denver leg (room temp) (you can also use filet / or back strap)
1 large tbsp Butter
1 clove Garlic
Cooking oil (we use olive oil)
Flakey sea salt (for seasoning)
A timeless summery dish that really shows the versatility of the Denver leg. The sweet sharp notes of the salad pair well with the venison flavor profile. Cook on the cast iron pan or on the BBQ. Give an extra glug of virgin olive oil over the meat to finish.
In a large mixing bowl add the red wine vinegar and half of the berries, crush the berries with the back of a spoon and let macerate.
Peel the beetroot and grate using a box grater. Add to the bowl and mix together with the vinegar, set aside.
In a hot cast iron pan, toast the buckwheat until it reaches a dark, nutty brown color. Remove from the pan and cool on a tray.
Season the leg steak with flakey salt, Return the pan to a high heat, add a good glug of oil to the pan then gentilly place the steak into the pan without overcrowding (You can always do a second round of searing if the pan isn’t large enough).
Once you have seared the meat on all sides and established a good color, add a large spoon of butter and the clove of garlic. Once the butter is foaming begging to baste the meat a few times then remove from the pan to rest.
Finish the salad by tossing the beetroot with the 4 tbsps of virgin olive oil and the toasted buckwheat.
Using a sharp knife, slice the steak against the grain and place onto warm plates, add a generous spoonful of beetroot salad then garnish with some fresh berries, a driz of virgin olive oil and cracked pepper.