Sage Roasted Venison with Roasted Yams and Balsamic Jus

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Cut yams in half; cut beetroot into 1cm wedges and cut onion into 1cm wedges, leaving the root intact. Dice carrot 1cm.
2. Toss vegetables (except kale) on first prepared tray with a drizzle of oil. Season and roast for about 24 minutes, until tender and golden. While vegetables cook, prepare venison. Finely chop sage and combine in a small bowl along with panko breadcrumbs, garlic, lemon zest, melted butter and salt.
3. Heat a drizzle of oil in a medium fry pan on mediumhigh heat. Pat venison dry and season. Cook venison for about 1 minute each side, until golden. Transfer to second tray (reserving pan).
4. Smear mustard over venison and sprinkle over sage panko mixture. Press lightly to stick. When vegetables have 8 minutes remaining, roast venison in oven for 3-4 minutes, above vegetables, until crust is golden and venison is medium-rare. Set aside to rest, uncovered, for 2-3 minutes before carefully slicing thickly.
5. While venison rests, heat jus in reserved pan on medium heat until hot. Set aside for serving. When vegetables are cooked add kale to tray and return tray to oven for about 1 minute, until kale is wilted.
6. To serve, divide vegetables between plates and top with slices of venison. Drizzle over balsamic jus.