VENISON STEAKS AND PORTOBELLOS WITH BEETROOT RELISH
INGREDIENTS
Force of Nature Venison Medallions | Mild vegetable oil (e.g. mild olive oil) | Salt and pepper | 2 Tbsp lightly toasted walnut pieces
PORTOBELLO MUSHROOMS
8 medium-large portobello mushrooms | 2 cloves garlic - finely chopped | 2 cloves garlic - finely chopped | 1 1/2 Tbsp butter - softened | 4 sprigs thyme | Salt and pepper
BEETROOT RELISH
1 large beetroot - rough skin removed | 2 Tbsp olive oil | 2 cloves garlic - finely chopped | 2 cups red wine | 1/4 cup orange juice | 1 Tbsp balsamic vinegar | 1/4 tsp salt | 2 Tbsp sugar (preferably brown) | 2 pinches chili powder
PREPARATION
Bring steaks to room temperature and preheat oven to 350°F.
BEETROOT RELISH
Peel entire beetroot into short ribbons using a potato peeler (or grate instead). Gently heat olive oil in a pot on low heat and sauté the garlic until fragrant. Add the remaining ingredients and bring to a simmer (with lid off) for approximately 40 minutes, or until the beetroot is soft and glossy and the wine has reduced to almost nothing. Season with salt and pepper if required. This relish will store in the fridge for up to a week.
MUSHROOMS
Place mushrooms top down on an oven tray. Mix the butter and chopped garlic, spread mixture evenly over the mushroom gills. Strip leaves off the thyme and sprinkle over the mushrooms, then season with salt and pepper. Bake mushrooms for 15-20 minutes or until they are slightly shrivelled.
STEAKS
Brush steaks with oil and season generously with salt. Heat an oven proof frying pan on high and sear each side of the steak until well caramelized (approx. 2 minutes each side). Let steak rest 5-10 minutes before cutting. Serve venison sliced across the grain with mushrooms, a good dollop of beetroot relish and a sprinkling of toasted walnuts.
*Recipe adapted from First Light
