eCook Meal
Parmalat’s Sage Butter & Venison
with roasted beetroot, broccoli & Parmalat’s Lemon & Black Pepper Butter
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R277.41
for 4 servings · R69.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Sage needs 15 gRosemary and Sage Grind 60 g 60 g at R50.99 · 25% of packR12.75
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Broccoli Florets needs 400 gBroccoli Florets 300 g 300 g at R36.99 · 1.33× packR49.32
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Parmalat’s Lemon & Black Pepper Butter needs 120 gLemons 1.5 kg 1.5 kg at R57.99 · 8% of packR4.64
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Free-range Venison Steak needs 640 gFree Range Venison Steaks Avg 500 g 500 g at R119.50 · 1.28× packR152.96
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Parmalat’s Sage Butter & Venison?
The preparation time for Parmalat’s Sage Butter & Venison with roasted beetroot, broccoli & Parmalat’s Lemon & Black Pepper Butter is between 20 and 40 minutes.
What is the total time required to make Parmalat’s Sage Butter & Venison with roasted beetroot, broccoli & Parmalat’s Lemon & Black Pepper Butter?
The total time required to make Parmalat’s Sage Butter & Venison with roasted beetroot, broccoli & Parmalat’s Lemon & Black Pepper Butter is between 40 and 60 minutes.
How many servings does Parmalat’s Sage Butter & Venison provide?
4 servings
What are the main ingredients in Parmalat’s Sage Butter & Venison?
Beetroot, Broccoli Florets, Fresh Sage, Green Leaves, Lemon, Parmalat’s Lemon & Black Pepper Butter, Red Onion, Sunflower Seeds, Venison Steak
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?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Parmalat’s Sage Butter & Venison?
Beetroot, Broccoli Florets, Fresh Sage, Green Leaves, Lemon, Parmalat’s Lemon & Black Pepper Butter, Red Onion, Sunflower Seeds, Venison Steak
How many calories does Parmalat’s Sage Butter & Venison have?
811 calories
How much fat content does Parmalat’s Sage Butter & Venison have?
grams