Venison with jerk rub and succotash
- 400g Silver Fern Farms Venison Roast
- 1 tablespoon jerk rub (see tip)
- 1 tablespoon olive oil
- 6 spring onions, finely sliced
- 3 carrots, peeled, halved, sliced
- 250g punnet cherry tomatoes, cut in halves
- 3 cooked corn sweetcornXcobs
- 500g frozen broad beansfavaX, outer pods removed, steamed
- 2 tablespoons vinaigrette
1 Take whole piece of venison and pat dry with a paper towel. Place venison in a container or on a plate. Use a small spatula to spread paste evenly over meat, or wear kitchen gloves and rub paste evenly into meat. Cover and leave to marinate in the fridge for 2 hours or overnight.
2 To make succotash salad, heat a frying pan and add oil. Gently fry spring onions and carrots. Cover and cook for a few minutes. Add cherry tomatoes. Stir through for a couple of minutes until half cooked. Remove from heat and transfer to a salad bowl. Leave to cool. Preheat barbecue plate to a medium heat. Add corn and lightly brown then remove and slice kernels from cobs. Add to bowl with broad beans. Drizzle over vinaigrette and stir through until combined. Set aside while preparing meat.
3 To cook venison, spray a hot barbecue plate lightly with oil. Lightly brown venison piece evenly all over. Lower heat to medium and cover meat with tinfoil. Cook through, turning after 8 minutes. Cook for 8 more minutes. Transfer to a heatproof dish and cover with tinfoil and a cloth. Leave in a warm place to rest for 5-10 minutes.
4 Slice venison to serve. Arrange on a platter and drizzle over juices that have collected after resting the meat. Serve with succotash salad.
Nutrition Info (per serve)
Total fat 13g
Saturated fat 3g
Dietary fibre 12g
- Try using fresh summer peas and beans, scallopini squash or courgettes.
- Make it gluten free: Check ground spices in jerk rub are gluten free.
Makes 4-5 tablespoons
This rub can be used on beef, lamb or chicken.
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Step 1 Combine all ingredients.
Step 2 Add 2 tablespoons olive oil to dry mixture to make a rub.
Step 3 Store in a sealed container in the fridge.
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