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Venison steaks with beetroot and pears

  • Timer Prep 6 min
    Cook 34 min
  • Chart 302.0 cal/
  • Chef hat Hard


Peel and cut the cooked beetroot into wedges. Core and cut into wedges the Forelle pears. Crush the cumin seeds.


  1. 1 Preheat the oven to 190°C/170°C fan/gas 5.
  2. 2 Put the beetroot and pears in a roasting tin, and coat with the cumin seeds, honey, vinegar and 2 tbsp oil.
  3. 3 Tuck in the thyme and season.
  4. 4 Roast for 30 minutes, until tender.
  5. 5 Meanwhile, season the venison steaks and fry in the remaining oil for 3-4 minutes each side, depending on their thickness.
  6. 6 Leave to rest for 5 minutes on a board.
  7. 7 Serve drizzled with the pan juices, with the beetroot and pears, and steamed green beans.
  • Average per serving
  • Calories 302.0kCal
  • Fat2.96g
  • Saturated2.1g
  • Salt0.29g
  • Carbohydrates25.0
  • Sugar23.8g
  • Protein29.6g
  • Fibre6.5g