New Zealand Venison

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

Serves: 4    



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



Preheat oven to 180° C

Wholegrain garlic mustard sauce