- 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
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..
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.
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.
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.
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.
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.