Venison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish

Venison Roast
Preheat oven to 220°C. Heat a fry-pan over a high heat and sear the roast for 2–3 minutes each side. Transfer to a small roasting dish and cook in the oven for 16 minutes for medium-rare. Remove meat from the oven, cover with tin foil, and rest for 10 minutes.

To serve: Cut the venison roast into slices against the grain. Slather the bread slices with Feta Smear and top with watercress or rocket, then Grilled Eggplant, the roast slices and Beetroot Relish, recipes below. Serves 4

Grilled Eggplant

Brush eggplant slices well with olive oil and cook on a hot grill 2–3 minutes each side until cooked through. Sprinkle with sea salt before serving.

Beetroot Relish

Peel and grate the beetroot and put in a saucepan with remaining ingredients. Simmer uncovered for 15 minutes. Remove bay leaves and mint. Cool and store in a covered container in the fridge until serving.

Feta Smear
Put ingredients in a small food processor and whiz until smooth.