Venison Medallions with Pumpkin Puree and Beetroot Relish

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Make beetroot relish. Cook red onion, juniper spice mix and first measure of thyme in a medium pot with a drizzle of oil on medium heat. Cook for 2–3 minutes until soft.
3. Add all remaining beetroot relish ingredients to pot and increase heat to medium-high. Cook for 20–25 minutes, stirring regularly, until reduced. Season to taste with salt and pepper. Remove from heat and cover to keep warm.
4. While relish is cooking, dice pumpkin 2cm and toss on prepared tray with a drizzle of oil and season with salt and pepper. Cook for about 20 minutes, or until golden and tender. Turn once during cooking.
5. When relish has 10 minutes cook time remaining, pat venison dry, rub with remaining thyme and season with salt and pepper. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook venison for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
6. Add garlic, butter and spinach to pan with venison and cook for about 30 seconds, until spinach starts to wilt. Remove venison and spinach from pan. Set aside, covered with foil to rest for 3 minutes. Return pan to medium heat and cook pumpkin puree for 1–2 minutes until heated through. Season.
7. Spoon pumpkin puree into the middle of each plate and top with a few pieces of roasted pumpkin. Top with a couple of venison medallions, some wilted spinach and a big spoonful of beetroot relish.