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  • Recipes
  • Venison with Sweet Potato Chips and Radicchio, Fermented Beets and Blackberry Salad
Venison with Sweet Potato Chips and Radicchio, Fermented Beets and Blackberry Salad

By OcadoLife
Seamlessly bringing together a multitude of flavours, Olia Hercules’ Venison with Sweet Potato Chips and Radicchio, Fermented Beets and Blackberry Salad is an autumnal feast. Use pickled beetroot from a jar, or make…
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Time and servings

Total time
Serves 2899 kcal/serving
Prep time
Cooking time

Ingredients

7 total
  • 3 medium sweet potatoes (approx.), cut into wedges
  • 5 tbsp olive oil
  • 4 tbsp pickled beetroot, diced, plus 4 tbsp of the brine (or make your own fermented beets)
  • 1 pinch sea salt
  • 100g blackberries
  • ½ radicchio, leaves separated
  • 500g venison steaks, removed from fridge 1 hr before cooking

Method

4 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Toss the sweet potato with 1 tbsp olive oil and some seasoning. Spread out in a large roasting tin; bake for 35 mins or until soft and golden at the edges.

  2. Step 2

    Meanwhile, prepare the salad. Put the pickled or fermented beets and brine in a medium bowl. Add the salt and blackberries, then squash gently with a fork. Toss with the sesame oil and 2 tbsp olive oil, add the radicchio leaves and toss again.

  3. Step 3

    Coat the steaks in the remaining 2 tbsp olive oil and season with freshly ground black pepper. Heat a griddle or heavy-based pan on medium-high; cook the steaks for 3 mins each side for medium rare (depending on thickness), until a crust forms. Remove to a board; rest for 10 mins.

  4. Step 4

    Slice the steaks into thin strips; season to taste. Serve with the sweet potato chips and salad.