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Ingredients
900 g Saddle of Venison
1 tbs Olive Oil
Salt & Pepper
2 tbs Balsamic Vinegar
250 g Scotch Beetroot (already cooked & peeled), quartered in length
1 tbs Sugar
50 ml Port
2 Sprigs of Rosemary
Method
Pre-heat oven to 200°C.
Cut the venison into 4 portions, rub with a little oil & season.
Seal in a pan and set aside.
Place beetroot onto an oven tray, and spoon in the sugar & vinegar.
Roast for 15 minutes, and then roast venison for 7 minutes.
Allow venison to rest for 10 minutes in a warm place.
In the pan in which you sealed the venison, pour in the port & rosemary
Bring to boil, add a little water and then reduce. It should reach a syrupy consistency.
To Serve
Place beetroot onto the plate, slice venison over the top.
Spoon some pan juices over the meat.
900 g Saddle of Venison
1 tbs Olive Oil
Salt & Pepper
2 tbs Balsamic Vinegar
250 g Scotch Beetroot (already cooked & peeled), quartered in length
1 tbs Sugar
50 ml Port
2 Sprigs of Rosemary
Method
Pre-heat oven to 200°C.
Cut the venison into 4 portions, rub with a little oil & season.
Seal in a pan and set aside.
Place beetroot onto an oven tray, and spoon in the sugar & vinegar.
Roast for 15 minutes, and then roast venison for 7 minutes.
Allow venison to rest for 10 minutes in a warm place.
In the pan in which you sealed the venison, pour in the port & rosemary
Bring to boil, add a little water and then reduce. It should reach a syrupy consistency.
To Serve
Place beetroot onto the plate, slice venison over the top.
Spoon some pan juices over the meat.
