WARM VENSION, BEETROOT AND SILVERBEET SALAD

Serves 4

1 Tbsp fresh rosemary leaves, chopped finely

1 tsp cracked black pepper

450 g venison fillet

1 Tbsp butter

1 Tbps oil

250 g silver beet or baby spinach, washed and drained well

Handful flat leaf parsley, leaves only

1 large beetroot, boiled or roasted, peeled and diced

1 red onion, sliced thinly

2 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

Sea salt flakes and cracked black pepper

Method

Begin by separating the leaves from the stalks from the silver beet.

Bring a medium sized pot with salted water to the boil.  When boiling add the silver beet stalks and cook for 2 minutes add the leaves and cook for 1 minute further, drain immediately and cool.

Rub all the chopped rosemary over the venison fillet with sea salt and freshly ground black pepper. Place butter and oil in a frying pan over high heat, add the venison and sear for about 4-5 minutes each side. Remove from heat and cover with foil, rest for 5 minutes.

In a bowl add the silver beet leaves and stalks, beetroot, onion and season lightly with salt and cracked pepper, drizzle over a little dressing and toss lightly to combine.

Place onto a warm plate, and slice the venison thinly across the fillet. Place onto the warmed silver beet salad and mix a teaspoon or two of Bouche’s Cherry Pinot sauce with two tablespoons of the balsamic dressing, mix well and drizzle over venison and serve immediately.