Venison with Sweet Potato Chips and Radicchio, Fermented Beets and Blackberry Salad
By OcadoLife
Published on 28 September 2023
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 your own Fermented Beets. They bring earthiness and a hint of sweetness to the bitter leaves and juicy berries in this vibrant salad, which pairs beautifully with game. Looking for more Autumn recipes? Look no further.Time and servings
50 minsTotal time
Serves 2899 kcal/serving
15 minsPrep time
35 minsCooking time
Ingredients
- 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
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.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.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.Step 4
Slice the steaks into thin strips; season to taste. Serve with the sweet potato chips and salad.