mmmm juices

Time to get the recipes up and cranking again, wouldnt mind getting the detailed low down on some of the stuff the guys doing the accountability challenge have been chowing down on, (emma, josh, corey…) Take a picture, email it thru and I’ll post it up.

Righteo pretty simple one to start things off again, roast vension with a massive pile of greens.

Ingredients

1.2kg venison roast

1/2 pack frozen spinach

400g field mushrooms

1 head brocolli

2-3 cloves garlic

1 onion

olive oil

balsamic vinegar

seeded mustard

salt/pepper

Okay with the roast, its pretty much weight dependant for roasting time, the butcher told us 45mins @ 150degrees wrapped in foil, it could be just our oven isnt that good (it really isnt) but that yielded a pleasantly warm chunk of raw meat.  180-200degrees for 1hr + seems to be more like the ticket.  Before roasting rub it with olive oil and season well with salt and pepper, start it off wrapped in foil and then unwrap it for the last 20mins of cooking time. As with all roasts and red meat cooking – REST IT, with a roast 10mins resting is the go.

The veggies to go with are easy as, cut the brocolli into small florets and blanche in boiling water, defrost the spinach in the microwave.   Heat some olive oil in a pan and sautee the sliced onion and garlic till soft, then add the thickly sliced mushrooms.  When the mushrooms are almost cooked add the spinach and brocolli, stir till when combined and heated thru, add a teaspoon of mustard and a splash of balsamic, season well.  Slice the rested meat and serve on a hearty pile of the veggies, top the meat with a teaspoon of mustard.