Neil Brazier's Venison roast with kumara hash, green beans and garlic mustard sauce


Preheat oven to 180° C

  • Season both sides of the venison roast with salt and pepper and rub with olive oil
  • Sear in a hot pan for 20 seconds, browning on all sides
  • Place the venison on an oven tray, then pop into the oven. Roast for approx. 14-16 minutes,  turning half way through to ensure it cooks evenly.
  • While the venison is cooking, make the kumara hash
  • Boil the chopped kumara in salted water until just tender. Drain, then leave to dry for a few mins.
  • In a frying pan on a medium heat, place the onion, 2 tablespoons of olive oil, a pinch of salt and cook the onion till soft. Add the kumara to the frying pan and cook until the kumara and onions start to brown (you can make the hash in advance and then just re-heat through the oven when needed. More oil or butter can be added if the hash feels a little dry)
  • Remove the venison from the oven and place on a tray. Cover with tin foil and rest for 10-15 minutes.
  • Blanch the green beans
  • Once the venison has rested, use a sharp knife to slice the venison against the grain
  • Serve the sliced venison with blanched green beans, kumara hash and wholegrain mustard sauce made according to the recipe below
  • Sprinkle with finely chopped parsley and crispy fried shallots

Wholegrain garlic mustard sauce

  • In the same pan you used to cook the venison, place the garlic cloves with a little oil and cook until they begin to brown on the outside. Then place them in the oven, removing when they are soft all the way through
  • Place some water in a frying pan to boil – (use the amount of water on the packet of recipe) and when boiling add the packet gravy mix and whisk. Squeeze in the soft garlic cloves, throwing away the outer shells, then whisk in the mustard. Check for seasoning and serve.


Serves 4
Neil Brazier's Venison roast with kumara hash, green beans and garlic mustard sauce



400g NZ farm raised venison roast (take out of the fridge an hour before to allow to get to room temperature)

Salt, pepper

1 tbsp olive oil

For the kumara hash

1 large kumara, chopped into small bite size chunks

1 red onion, diced

For the wholegrain garlic mustard sauce

10 garlic cloves, skin on

1.5 tbsp wholegrain mustard

1 x 27g packet of roast meat gravy mix

To serve

300g green beans, with the ends trimmed

25g fried shallots

¼ cup of chopped parsley, finely chopped


All form fields are required.