Venison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish

, from Issue #72. June, 2017
Venison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish

These flavour-packed venison roast sandwiches are perfect for sharing – lay it out and invite guests to help themselves.

Serves: 4


Venison Roast
400-gram pack Silver Fern Farms Venison Roast
2 tablespoons pomegranate molasses
1 tablespoon olive oil
grilled ciabatta slices and watercress or rocket, to serve
Grilled Eggplant
2 small eggplants, sliced into ¾cm rounds
4 tablespoons olive oil
sea salt
Beetroot Relish
550 grams trimmed beetroot
2 bay leaves
a sprig of mint
3 tablespoons olive oil
2 tablespoons pomegranate molasses
2 tablespoons sugar
1 teaspoon cumin seeds
pinch cayenne
½ cup water
salt and pepper
Feta Smear
180 grams feta
120 grams cream cheese
finely grated zest of half a lemon
½ clove garlic



Venison Roast
Preheat oven to 220°C. Heat a fry-pan over a high heat and sear the roast for 2–3 minutes each side. Transfer to a small roasting dish and cook in the oven for 16 minutes for medium-rare. Remove meat from the oven, cover with tin foil, and rest for 10 minutes.

To serve: Cut the venison roast into slices against the grain. Slather the bread slices with Feta Smear and top with watercress or rocket, then Grilled Eggplant, the roast slices and Beetroot Relish, recipes below. Serves 4

Grilled Eggplant

Brush eggplant slices well with olive oil and cook on a hot grill 2–3 minutes each side until cooked through. Sprinkle with sea salt before serving.

Beetroot Relish

Peel and grate the beetroot and put in a saucepan with remaining ingredients. Simmer uncovered for 15 minutes. Remove bay leaves and mint. Cool and store in a covered container in the fridge until serving.

Feta Smear
Put ingredients in a small food processor and whiz until smooth.