Grilled venison topside with cabbage salad and black beans

Looking to add roast dinners to your weeknight menu? Look no further than this quick and easy topside roast that only takes 15 minutes to roast. Pair it with a zesty cabbage salad and flavourful spiced black beans for a delicious and satisfying meal.

Grilled venison topside with cabbage salad and black beans Credit: Kitti Gould

• serves

  4

• prep

  25 minutes

• cook

  15 minutes

• difficulty

  Easy

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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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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Easy Autumnal Dinners

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG