VENISON IN LETTUCE CUPS WITH KUMARA WEDGES AND TOMATO BASIL SALSA

SERVES 4–5

READY IN: 40 MINUTES

PREP TIME: 20 MINUTES

COOK TIME: 30 MINUTES

VENISON PATTIES

½ cup panko breadcrumbs

¼ cup milk

600g venison mince

¾ red onion, finely diced (reserve remaining ¼ for salsa)

¼ cup chopped parsley leaves and stalks

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

1 courgette, grated

KUMARA WEDGES

800g mixed kumara, scrubbed (leave skin on) and cut into 1–2cm thick wedges

1 tablespoon olive oil

TOMATO BASIL SALSA

2 tomatoes, diced 1cm

¼ cup roughly chopped basil leaves

¼ red onion, finely diced

1 tablespoon extra-virgin olive oil

TO SERVE

1 baby cos lettuce leaves separated

100g feta cheese, crumbled

PREHEAT oven to 200°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using).

1 In a large bowl, soak panko breadcrumbs with milk for a few minutes.

2 Toss kumara with oil on prepared tray. Season with salt and bake for 20–30 minutes until golden and tender. Turn once during cooking.

3 Add all remaining venison patty ingredients to the bowl with breadcrumbs and milk. Use clean hands to mix thoroughly. Use a ¼ cup measure to scoop out mixture and shape into patties. Place on a plate and refrigerate for 5 minutes to firm up a little while you prepare salsa.

4 Mix all tomato basil salsa ingredients together in a small bowl. Season with salt and pepper and set aside.

5 Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat (or use BBQ hot plate). Fry venison patties for about 4 minutes on one side then turn over and press down with a fish slice. Fry for a further 4 minutes until just cooked through. Rest on a plate, covered, for 2 minutes.

TO SERVE divide kumara wedges between plates. To assemble, place a venison patty into a lettuce leaf, spoon over tomato basil salsa and crumble over a little feta cheese.