Roasted Kumara with Venison Loin and Blueberry jus.⁠ @hunterselement
Roasted Kumara with Venison Loin and Blueberry jus.⁠  @hunterselement
Uploaded April 2026 | Updated September 2026, 2 days ago
Roasted Kumara with Venison Loin and Blueberry jus.⁠
@smokedandsea⁠

Ingredients:⁠
- 3 large orange kumaras⁠
- Beef reduction or packet dark gravy ⁠
- 1 glass of red wine (or leftover wine)⁠
- 1 cup blueberries (fresh or frozen)⁠
- Sea salt⁠
- Black pepper⁠
- Olive oil⁠
- 1 Venison loin⁠
- Butter⁠

Instructions:⁠
1. Preheat the oven to 200°C (392°F). Roast kumaras (skin on) until bubbling (about 1-1.5 hours).⁠
2. If using, reduce beef broth with red wine and blueberries until thickened. Set aside.⁠
3. Remove kumara insides from skins and blend with sea salt, black pepper, and olive oil until smooth.⁠
4. In a pan, heat butter and cook venison loin for about 4 minutes on each side over low heat. Let rest for 3 minutes.⁠
5. Reheat gravy and kumara puree.⁠
6. On a plate, spoon kumara puree, lay sliced venison, and drizzle with gravy. To add a bit more depth, sprinkle with @thefoursaucemen white rub.⁠

hunterselement.co.nz/pages/roasted-kumara-with-venison-loin-and-blueberry-jus

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Roasted Kumara with Venison Loin and Blueberry jus.⁠

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