Parsley, sage, rosemary and thyme roasted venison

I used a 400g Silver Fern Farms Venison Roast and served it with roasted cinnamon tamarillos (recipe below).

Coating

1 cup	Fresh breadcrumbs
¼ cup	Finely chopped parsley
1 Tbsp	Sage, finely chopped
1 Tbsp	Finely chopped rosemary leaves
1 Tbsp	Finely chopped thyme leaves
25 g	Butter, melted
1 small	Egg, lightly beaten

Venison

400 g	Venison roast (Main)
1 Tbsp	Olive oil

Tamarillos

4	Tamarillos, with stalks if possible (Main)
25 g	Butter, melted
2 Tbsp	Brown sugar
2 tsp	Ground cinnamon
1 pinch	Chilli powder

Directions

1. Combine the dry ingredients for the coating in a bowl. Season with salt and pepper. Stir in the butter. Stir in half the egg with a fork. Place aside.
2. Pat the venison dry. Season all over with freshly ground black pepper. Heat the oil in a non-stick frying pan. Quickly sear the meat on all sides. Place aside to cool.
3. Preheat the oven to 220C.
4. Brush the remaining beaten egg over the venison. Pat the coating on the top and sides.
5. Brush a roasting pan with the oil. Add the meat and roast for 16 minutes for medium rare. Cover loosely with foil and stand for 5 minutes before carving.

Roasted cinnamon tamarillos

1. With the tip of a sharp knife, make a cross in the pointed end of each tamarillo. Place in a bowl and cover with boiling water. Stand for 2-3 minutes then drain and cover in cold water. Drain and peel.
2. Preheat the oven to 180C. Slice each tam in half lengthwise, leaving the stalk end intact. Place in a small roasting pan. Drizzle with the butter. Sprinkle with the combined brown sugar, cinnamon and chilli powder. Roast for 20 minutes or until cooked. Serve with the venison. Serves 4

More venison recipes from Jan

• Hoisin stir fried venison
• Chunky venison chilli