• Red pepper
• Balsamic vinegar
• Coconut oil
• Lemon juice
• Quinoa (“Keen-war”)
Prepare onions, pepper, asparagus, carrots and Mangetout. Season well and place in roasting tin with a teaspoon of coconut oil. Drizzle 3 tablespoons of Balsamic Vinegar over veg. Cook for 20 minutes on a low heat. 150 degrees.
Pour boiling water over 1 cup of quinoa and cook over heat for 30 minutes.
Season venison shoulder and sear in a skillet with a teaspoon of coconut oil. Approx 5 minutes each side.
Stir veg, season if necessary and return to oven for 10 minutes.
Add 2 tablespoons of balsamic vinegar, 1 tablespoon of lemon juice and 2 teaspoons of basil to quinoa. Remove from heat.
Place seared venison in the oven for 5 minutes.
Add quinoa mix to veg and cook in oven for 5 minutes.