Venison & pancetta bites with beetroot jam
The jam recipe will make more than you need, and can be halved if desired. However, it is delicious with most meats, particularly lamb, pork and ham, and is a great addition to sandwiches or a salad lunch.
Venison & pancetta bites
400g packet venison medallions (we used Silver Fern Farms) 2 tbsp olive oil
1 clove garlic, crushed
2 tsp red wine vinegar
2 tsp balsamic glaze (for example, Delmaine)
150g thinly sliced pancetta
Beetroot jam
2 tbsp olive oil
1 red onion, finely sliced
2 tsp yellow mustard seeds
1 tsp cumin seeds
800g beetroot, peeled and coarsely grated 1 cup dried cranberries
3⁄4 cup brown sugar
1⁄3 cup apple cider vinegar
2 tbsp balsamic glaze
2 oranges, juice and finely grated zest
1⁄4 cup water 4 sprigs thyme
For the beetroot jam: Heat oil in a large, deep frying pan or pot over medium to low heat. Add onion and cook until very soft. Add mustard and cumin seeds and cook several minutes.
Add beetroot, cranberries, sugar, vinegar, glaze, orange zest and juice, water, thyme sprigs and a good seasoning of sea salt and freshly ground black pepper.
Bring to the boil then reduce to a simmer and cook 45 minutes, stirring frequently, until mixture is thick (add a little extra water if jam becomes dry).
Allow to cool then transfer to jars or a covered container. Jam will keep in the fridge for several weeks.
Makes about 4 cups
For the venison bites: Cut each medallion into 4 bite-sized chunks. In a non-reactive bowl, combine oil, garlic, vinegar, glaze, and a good grinding of black pepper. Add venison to marinate, cover and refrigerate for at least 4 hours.
Remove venison from marinade and wrap each piece in a strip of pancetta. Cook on a hot barbecue or in a heavy-based frying pan on the stove-top until medium rare, about 5 minutes, browning all sides. Serve with the beetroot jam.
Makes about 20