- 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
- 1 tbsp + 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- Baking tray
- Pan
- Plate
- Foil
- Bowl
- 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.