Chef Reuben Riffel shares with us a recipe on making delicious sage butter venison served roasted beetroots and broccoli for those colder evenings. Each bite is a symphony of rich flavours and textures that will leave you longing for more.
Overall Time: 45 minutes
300g Beetroot, trimmed, peeled and cut into bite-sized pieces
200g Broccoli Florets, cut into bite-sized pieces
1 Red Onion, peeled and cut into wedges
20g Sunflower Seeds
1 Lemon, zested and cut into wedges
320g Free-range Venison Steak
8g Fresh Sage
60g Lemon & Black Pepper Butter (try Parmalat)
40g Baby Spinach Leaves
A splash of cooking oil
Salt & Pepper to taste
1. Preheat the oven to 200 degrees Celsius. Spread out the beetroot pieces on a roasting tray and coat in oil, salt and pepper. Roast in the hot oven for the first 10 minutes, and then add the broccoli and onion wedges, seasoned with salt, pepper and drizzled with lemon juice. Continue to roast them for a further 20 - 25 minutes, or until crispy. Remove from the oven and set aside.
2. Over a medium heat on your stovetop, place your sunflower seeds in a pan and toast for 2 - 3 minutes, or until golden brown. Remove from the pan and set aside.
3. Over this same medium heat, drizzle some oil and pat the venison dry with a paper towel. When hot, sear the venison for 2 - 3 minutes per side for medium-rare, or until browned. In the final minute, add the sage leaves. Remove the pan from the heat and add in your lemon and black pepper butter. Remove the venison from the pan after 2 minutes, reserving the pan juices. Rest for 2 - 3 minutes, slice and season with salt and pepper.
4. Toss the rinsed baby spinach leaves through the roasted vegetables. Plate up the roasted vegetable salad with the sage basted venison doused in the reserved butter pan juices. Scatter over the toasted seeds and serve!