Grilled venison topside with cabbage salad and black beans

Ingredients

• 1 venison topside
• olive oil
• salt and black pepper

Cabbage salad

• ¼ white cabbage, shredded
• 2 garlic cloves, crushed
• ½ red onion, sliced
• 5 button mushrooms, sliced
• sea salt flakes
• 1 lemon, juiced
• 2 tbsp chopped flat-leaf parsley

Black beans

• ½ red onion
• 2 garlic cloves, crushed
• 1 400 g can black beans (bean liquid reserved)
• 1 tbsp paprika
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• salt and black pepper

Instructions

1. Preheat the oven to 170°C. Preheat a grill to high heat. Drizzle the topside roast with olive oil and sprinkle with salt pepper. Place the roast on the grill and grill each side for 5 minutes, or until dark browned. Transfer the meat to a baking tray and roast for 15 minutes (for medium rare-medium). Rest for 15 minutes before serving.
2. Meanwhile, in a large serving bowl, combine all the cabbage salad ingredients and season with salt and pepper.
3. In a medium saucepan, sauté the onion and garlic for 2 minutes. Add the black beans and cook for a further 2 minutes. Remove half the beans and then add the spices, seasoning and the reserved tinned bean liquid. Bring this the boil for 2 minutes, and then mash the beans slightly. Add the remaining beans back and taste for seasoning.
4. Slice the topside and serve with the spiced black beans and cabbage salad.

Note

• I like to cook my topside fully on a charcoal BBQ but it takes practice to perfect.

Photography by Kitti Gould.

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