Wild Venison on Sweet Potato Rosti

1. Finely grate sweet potato.
2. Chop shallot or Spanish onion finely and add to potato mixture.
3. Squeeze as much water as possible out of sweet potato and onion using a cheese cloth or towel.
4. Add cassava flour, olive oil and egg white to achieve a dough like consistency.
5. Form into small bite-size patties or rostis.
6. Option to either fry or bake until cooked through.
7. Pat dry and arrange on a serving platter.
8. Heat a frying pan with cooking oil of choice.
9. Add venison steak and cook for 5-7 minutes per side depending on thickness.
10. Set steak aside to rest.
11. Carve steak into thin strips.
12. Top rostis with a slice of venison.
13. Add a dollop of the sauce of choice.
14. garnish with microgreen or herb.

Plating & Serving

Intended to be served on a platter with serviettes and eaten in a one or two bites.

Variations

For a vegan version, it is possible to serve the rostis on their own or topped with sauteed mushroom slices. In this case, omit the egg white