Butternut and beetroot are dressed in thyme and oven-roasted to golden perfection. Plated with fresh baby spinach, rocket, and tender venison rump slices, and finished off with a creamy horseradish drizzle. Simply stunning!
Seared Venison & Horseradish Sauce
Seared Venison & Horseradish Sauce
with roasted butternut & beetroot
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST VEG
Preheat the oven to 200°C. Spread the Butternut & beetroot pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FRY THE STEAK
When the roast has 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency, and season.
DINNER IS READY
Plate up the rinsed green leaves and the roast veg, and side with the steak slices. Drizzle the creamy horseradish over it all to finish. Delish, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the Butternut & beetroot pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FRY THE STEAK
When the roast has 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency, and season.
DINNER IS READY
Plate up the rinsed green leaves and the roast veg, and side with the steak slices. Drizzle the creamy horseradish over it all to finish. Delish, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the Butternut & beetroot pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FRY THE STEAK
When the roast has 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency, and season.
DINNER IS READY
Plate up the rinsed green leaves and the roast veg, and side with the steak slices. Drizzle the creamy horseradish over it all to finish. Delish, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the Butternut & beetroot pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FRY THE STEAK
When the roast has 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency, and season.
DINNER IS READY
Plate up the rinsed green leaves and the roast veg, and side with the steak slices. Drizzle the creamy horseradish over it all to finish. Delish, Chef!
Frequently Asked Questions
What is the preparation time for Seared Venison & Horseradish Sauce?
The preparation time for Seared Venison & Horseradish Sauce with roasted butternut & beetroot is between 25 and 40 minutes.
What is the total time required to make Seared Venison & Horseradish Sauce with roasted butternut & beetroot?
The total time required to make Seared Venison & Horseradish Sauce with roasted butternut & beetroot is between 35 and 50 minutes.
How many servings does Seared Venison & Horseradish Sauce provide?
4 servings
What are the main ingredients in Seared Venison & Horseradish Sauce?
Beetroot, Butternut, Creamy Horseradish, Dried Thyme, Free-range Venison Rump, Green Leaves
What is the nutritional information of Seared Venison & Horseradish Sauce?
Calories: 627, Carbs: 43 grams, Fat: grams, Protein: 56.8 grams, Sugar: 10 grams, Salt: 1089 grams
How do I prepare Seared Venison & Horseradish Sauce?
DINNER IS READY: Plate up the rinsed green leaves and the roast veg, and side with the steak slices. Drizzle the creamy horseradish over it all to finish. Delish, Chef! JUST BEFORE SERVING: In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency, and season. FRY THE STEAK: When the roast has 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. ROAST VEG: Preheat the oven to 200°C. Spread the butternut & beetroot pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Seared Venison & Horseradish Sauce?
Beetroot, Butternut, Creamy Horseradish, Dried Thyme, Free-range Venison Rump, Green Leaves
How many calories does Seared Venison & Horseradish Sauce have?
627 calories
How much fat content does Seared Venison & Horseradish Sauce have?
grams
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