eCook Meal
Seared Venison & Horseradish Sauce
with roasted butternut & beetroot
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R28.57
for 4 servings · R7.14 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Dried Thyme
- Free-range Venison Rump
- Creamy Horseradish
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Green Leaves, Venison Rump
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! 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.
What should be prepared from my kitchen to make Seared Venison & Horseradish Sauce?
Beetroot, Butternut, Creamy Horseradish, Dried Thyme, Green Leaves, Venison Rump
How many calories does Seared Venison & Horseradish Sauce have?
627 calories
How much fat content does Seared Venison & Horseradish Sauce have?
grams