Buttered Raspberry Venison & Roasted Roots Recipe | Abel & Cole
Buttered Raspberry Venison & Roasted Roots
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Prep: 20 mins
Cook: 40 mins
Venison and berries are a perfect match and we've given this dish a summery twist with sweet raspberries. Earthy beetroot and new potatoes make this dish a true seasonal treat.
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694 kcal
(per portion)
Ingredients you'll need
  • 2 beetroot
  • 500g new potatoes
  • 2 carrots
  • 2 shallots
  • 1 garlic clove
  • A handful of flat leaf parsley
  • 2 venison minute steaks
  • 45g butter
  • 125g raspberries
  • A handful of thyme, leaves only
From your kitchen
  • 1 tbsp + 2 tsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Baking tray
  • Pan
  • Plate
  • Foil
  • Bowl
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Peel and chop the beetroot into small cubes. Quarter the potatoes if they're large. Trim and quarter the carrots lengthways. Place them all on a baking tray. Drizzle with 1 tbsp oil. Season. Roast for 40 mins..

  • 2.

    While the veg roast, peel and finely dice the shallots. Peel and grate the garlic. Roughly chop the parsley, keeping the leaves and stalks separate. Set aside.

  • 3.

    When the veg has cooked for 20 mins, put a frying pan over a high heat. Rub 1 tsp oil into each venison steak and season well. Place in the hot pan. Fry for 3-4 mins on each side for rare, cooking for an extra 1-3 mins if you like your steaks medium to well done. If they're thick, they may need slightly longer. Put the venison steaks on a plate and loosely cover with foil to rest.

  • 4.

    Place the frying pan back on the heat. Add 2 tsp of the butter, the shallots and parsley stalks. Cook and stir for 3 mins till softened. Add the garlic and thyme leaves. Cook for 1 min. Add the rest of the butter and allow to melt.

  • 5.

    Once the butter has melted, add in the raspberries. Toss to coat in the butter and cook for just 1 min. Tip into a bowl to stop them cooking further.

  • 6.

    The veg should be roasted. Remove from the oven and stir through the parsley leaves. Divide the veg between 2 plates. Place a venison steak on each. Spoon over the buttered raspberry sauce to serve.

  • 7.