RARE-ROASTED VENISON STEAKS BY NICK CLAXTON-WEBB
“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.”
• 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
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.