RARE-ROASTED VENI­SON STEAKS BY NICK CLAX­TON-WEBB

EADT Suffolk - - WILD FOOD -

(serves 4)

“Beet­root and veni­son are such a per­fect pair­ing! We serve this with sweet or­ange­and-thyme-braised car­rots, tangy pick­led red cab­bage and a savoury gra­nola crumb. A spoonful of boozy black­ber­ries makes a nice ac­com­pa­ni­ment too.”

IN­GRE­DI­ENTS:

• 4 veni­son haunch steaks

• splash olive oil

• 2 sprigs thyme

• 3 pieces or­ange peel

• 6 ju­niper berries, crushed

• 4 hand­fuls mixed beets, trimmed

• olive oil and bal­samic vine­gar

• 2 knobs but­ter

• sprig each of rose­mary and thyme

METHOD:

Mar­i­nate the veni­son steaks in the next 4 in­gre­di­ents, cover and leave for an hour. Heat the oven to 180°C. Put the beets in a snug tin, splash with oil, bal­samic and pinch of sea salt. Bake till soft­ened. Al­low to cool slightly be­fore gen­tly rub­bing off the skins. Set aside. Turn the oven up to 200°C. Re­move the steaks from the mari­nade and wipe clean, re­serv­ing the mari­nade. Quickly sear in a hot oiled pan till brown all over. Add the but­ter and the herbs, plus the or­ange and ju­niper from the mari­nade. Place the pan in the oven for 2 min­utes, then re­move, turn the steaks and baste well. Trans­fer to a warmed plate and rest for 10 min­utes.

Ar­range the beets, cut at­trac­tively, on warm plates and top with the carved veni­son.

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