Venison roast with kumara mash, roasted kale and black garlic

Doug Sherring

Ingredients

400 g	Venison roast (Main)
1	Black garlic, bulb (Main)
1 Tbsp	Olive oil
4	Tamarillos (Main)

For the kale chips

1 bunch	Kale leaves, 3-4 large leaves (Main)
2 Tbsp	Olive oil
1 pinch	Sea salt

For the mash

3	Kumara, peeled and chopped into large chunks (Main)
1 Tbsp	Butter
½ cup	Milk
1 pinch	Sea salt

Directions

1. For the kumara mash: place the kumara in a pan, cover with water and boil for about 20 minutes until soft. Drain the water, then return the pan of kumara to the stovetop on a low heat. Add the butter, cream or milk and salt. Mash together well until smooth.
2. For the kale chips: chop the kale into bite-size chunks, and spread on a baking tray. Drizzle with olive oil, a sprinkle of salt and roast in a 200C oven for about 12-15 minutes until crisp.
3. For the venison (cooked medium-rare): Season the venison roast with salt and pepper and rub with olive oil. In a hot frying pan, sear the meat on all sides until thoroughly browned. Place in a roasting dish and finish, uncovered in a 180C oven, for about 20 minutes. Remove from the oven, and rest under tinfoil for 10 minutes before carving.
4. For the black garlic: blitz the garlic in a small food processor or blender with the oil to make a paste. Smear on the plates beside the mash.
5. To serve: Add the kale chips and slices of venison and serve with a poached tamarillo.

See more of Delaney's venison recipes

• Venison medallions with roasted beetroot, parsnip and hazelnuts
• Venison and blue cheese sliders with crisp lettuce