Venison Medallions with Whipped Kumara and Pomegranate Molasses Mushrooms

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to high (if using).
2. Cook kumara in pot of boiling water for about 15 minutes, until very soft. Drain and return to pot with cream and milk. Mash and whip until very smooth. Season to taste with salt and pepper and set aside, covered to keep warm.
3. Finely grate or mince garlic and add to a medium bowl along with mustard, honey, pomegranate molasses, olive oil, salt and water. Season with pepper and mix well to combine. Set aside.
4. Place mushrooms and broccolini on prepared tray, drizzle with ¾ of the dressing (reserve about 2 teaspoons for salad), sprinkle over thyme and roast for about 10 minutes, until mushrooms are cooked through and broccolini is tender.
5. Heat a drizzle of oil in a large fry-pan on high heat. Pat venison dry with paper towels and season with salt and pepper. Cook for 1-2 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 5 minutes.
6. Add rocket leaves to the remainder of the dressing and toss to combine.
7. Divide whipped kumara and pomegranate molasses mushrooms and broccolini between plates. Top with slices of venison and garnish with dressed rocket leaves.