Tawny port and blueberry venison

Ingredients
1 piece of venison tenderloin
5mm thick sliced red kumara
Fresh baby spinach leaves
Cherry tomatoes
Maple syrup
Fresh rosemary
1 clove of garlic
Butter, salt and pepper
1 strip of manuka smoked belly bacon

Cashew biscuit
Roasted cashew nuts, cornflour and fresh mint syrup combined

Blueberry sauce
A reduction of merlot wine, red wine vinegar, palm sugar, star anise, orange zest with fresh blueberries added at the end.

Roast the kumara slices with maple syrup, fresh rosemary and garlic butter in a skillet pan. Season and sear the venison tenderloin with a piece of formed cashew biscuit and place in a hot oven.
Roast until rare and set aside to rest.
Assemble roasted kumara with fresh baby spinach and thinly sliced rare venison.
Decorate with cashew biscuit, manuka smoked belly bacon and cherry tomatoes.
Drizzle with port and blueberry reduction and serve.

Recipe kindly supplied by
The Rocks Cafe
101 Dee St (Courtville Place Arcade)
Invercargill
(03) 218-7597

Photo
Justine Paul