What are the main ingredients in Parmalat’s Sage Butter & Venison?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Parmalat’s Sage Butter & Venison?

Calories: 811, Carbs: 29 grams, Fat: grams, Protein: 56.7 grams, Sugar: 10.1 grams, Salt: 1216 grams

How do I prepare Parmalat’s Sage Butter & Venison?

TOASTED SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. ROASTED BEETS: Preheat the oven to 200°C. Spread out the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the broccoli pieces and onion wedges in a bowl. Coat in oil and seasoning. Set aside. BROC & ONION: Once the beetroot has been roasting for 10 minutes, scatter over the dressed broccoli & onions and drizzle with the lemon juice. Return to the oven for the remaining roasting time. BUTTERY VENISON: Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final minute, add the dried sage leaves. Remove from the heat, add Parmalat’s Lemon & Black Pepper Butter. Remove the venison from the pan, reserving the pan juices. Rest for 2-3 minutes, slice, and season. PLATE UP!: Toss the rinsed green leaves through the roasted veg. Plate up the roast veg salad and side with the sage basted venison doused in the reserved butter pan juices. Scatter over the toasted seeds. There you have it, Chef!

What should be prepared from my kitchen to make Parmalat’s Sage Butter & Venison?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Parmalat’s Sage Butter & Venison

Name: Parmalat’s Sage Butter & Venison
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Tender venison is perfectly cooked and adorned with a sage-infused burnt butter sauce. Accompanying this delectable protein is roasted beetroot and broccoli florets. Each bite is a symphony of rich flavours and textures that will leave you longing for more.

Parmalat’s Sage Butter & Venison

with roasted beetroot, broccoli & Parmalat’s Lemon & Black Pepper Butter

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Broccoli Florets
Free-range Venison Steak
Fresh Sage
Green Leaves
Lemon
Lemons
Parmalat’s Lemon & Black Pepper Butter
Red Onion
Red Onions
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Parmalat’s Sage Butter & Venison

Serves 1

ROASTED BEETS
Preheat the oven to 200°C. Spread out the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the broccoli pieces and onion wedges in a bowl. Coat in oil and seasoning. Set aside.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BROC & ONION
Once the beetroot has been roasting for 10 minutes, scatter over the dressed broccoli & onions and drizzle with the lemon juice. Return to the oven for the remaining roasting time.
BUTTERY VENISON
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final minute, add the dried sage leaves. Remove from the heat, add Parmalat’s Lemon & Black Pepper Butter. Remove the venison from the pan, reserving the pan juices. Rest for 2-3 minutes, slice, and season.
PLATE UP!
Toss the rinsed green leaves through the roasted veg. Plate up the roast veg salad and side with the sage basted venison doused in the reserved butter pan juices. Scatter over the toasted seeds. There you have it, Chef!

Beetroot - 150g
Broccoli Florets - 100g
Red Onion - 1
Sunflower Seeds - 10g
Lemon - 1
Free-range Venison Steak - 160g
Fresh Sage - 4g
Parmalat’s Lemon & Black Pepper Butter - 30g
Green Leaves - 20g

Download the Recipe

Serves 2

ROASTED BEETS
Preheat the oven to 200°C. Spread out the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the broccoli pieces and onion wedges in a bowl. Coat in oil and seasoning. Set aside.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BROC & ONION
Once the beetroot has been roasting for 10 minutes, scatter over the dressed broccoli & onions and drizzle with the lemon juice. Return to the oven for the remaining roasting time.
BUTTERY VENISON
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final minute, add the dried sage leaves. Remove from the heat, add Parmalat’s Lemon & Black Pepper Butter. Remove the venison from the pan, reserving the pan juices. Rest for 2-3 minutes, slice, and season.
PLATE UP!
Toss the rinsed green leaves through the roasted veg. Plate up the roast veg salad and side with the sage basted venison doused in the reserved butter pan juices. Scatter over the toasted seeds. There you have it, Chef!

Beetroot - 300g
Broccoli Florets - 200g
Red Onion - 1
Sunflower Seeds - 20g
Lemon - 1
Free-range Venison Steak - 320g
Fresh Sage - 8g
Parmalat’s Lemon & Black Pepper Butter - 60g
Green Leaves - 40g

Download the Recipe

Serves 3

ROASTED BEETS
Preheat the oven to 200°C. Spread out the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Place the broccoli pieces and onion wedges in a bowl. Coat in oil and seasoning. Set aside.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BROC & ONION
Once the beetroot has been roasting for 10 minutes, scatter over the dressed broccoli & onions and drizzle with the lemon juice. Return to the oven for the remaining roasting time.
BUTTERY VENISON
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final minute, add the dried sage leaves. Remove from the heat, add Parmalat’s Lemon & Black Pepper Butter. Remove the venison from the pan, reserving the pan juices. Rest for 2-3 minutes, slice, and season.
PLATE UP!
Toss the rinsed green leaves through the roasted veg. Plate up the roast veg salad and side with the sage basted venison doused in the reserved butter pan juices. Scatter over the toasted seeds. There you have it, Chef!

Beetroot - 450g
Broccoli Florets - 300g
Red Onions - 2
Sunflower Seeds - 30g
Lemons - 2
Free-range Venison Steak - 480g
Fresh Sage - 12g
Parmalat’s Lemon & Black Pepper Butter - 90g
Green Leaves - 60g

Download the Recipe

Serves 4

ROASTED BEETS
Preheat the oven to 200°C. Spread out the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Place the broccoli pieces and onion wedges in a bowl. Coat in oil and seasoning. Set aside.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BROC & ONION
Once the beetroot has been roasting for 10 minutes, scatter over the dressed broccoli & onions and drizzle with the lemon juice. Return to the oven for the remaining roasting time.
BUTTERY VENISON
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final minute, add the dried sage leaves. Remove from the heat, add Parmalat’s Lemon & Black Pepper Butter. Remove the venison from the pan, reserving the pan juices. Rest for 2-3 minutes, slice, and season.
PLATE UP!
Toss the rinsed green leaves through the roasted veg. Plate up the roast veg salad and side with the sage basted venison doused in the reserved butter pan juices. Scatter over the toasted seeds. There you have it, Chef!