Roast venison with wilted greens, quinoa and pomegranate molasses

Fiona Anderson

Ingredients

30 ml	Olive oil
2 pieces	Venison denver legs, 150g each (Main)
5 cups	Mixed greens, such as purple sprouting broccoli, kale sprouts, cavolo nero
2 cups	Quinoa, cooked, slightly warmed
40 ml	Pomegranate molasses
30 ml	Extra virgin olive oil

Directions

1. Place a large pot of water over a high heat and bring to the boil.
2. Heat olive oil in a frying pan over a high heat until very hot. Lightly season venison on both sides with a little salt and pepper and sear in the pan until well coloured on all sides. Remove venison from the pan.
3. Cook greens in boiling water for 1 to 2 minutes. Drain well and squeeze out as much excess water as possible. Divide greens and quinoa between 2 plates.
4. Return venison to a hot pan for a further 20 seconds on each side to bring it back up to temperature. Remove venison from pan, carve and serve on top of the greens. Drizzle with a little pomegranate molasses and extra virgin olive oil and serve immediately.