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Venison with Roasted Beets

Venison with Roasted Beets

Venison and Beets, a heart warming dish....

Serves 4
Prep time 10m
Cooking time 15m


  • 4x 100g venison loin
  • 200g mixed leaves
  • 200g roasted baby beets, halved
  • 100g walnuts, chopped
  • 100g pumpkin seeds, toasted
  • 4 sprigs of tarragon, chopped
  • 4 tsp olive oil
  • 2 tsp balsamic vinegar
  • A pinch of salt (0.25g)
  • A pinch of freshly ground black pepper (0.05g)



1. Heat a non-stick pan and rub a touch of oil onto the venison, add to the pan and seal well all over.

2. Place in a hot oven 190°C-200°C/ gas mark 5-6 and cook for 3-4 minutes for medium, keeping it nice and pink or cook for 6-8 minutes if preferred well done. Take out and allow to rest for 3-4 minutes.

3. Place all other ingredients in a bowl and add one tsp of olive oil and half a teaspoon of balsamic vinegar and mix lightly. Scatter the baby beets on the plate, slice the venison and place on top.

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