Serves 2
1 large beetroot or 4 small
olive oil
rosemary
salt and pepper
2 x 150g venison fillets
1 red chilli
2 cloves garlic
2 tsp brown sugar
hazelnut oil
1 orange
2-3 tomatoes, depending on size
salad greens
1 Preheat oven to 200C. Rub the beetroot with olive oil. Place into a baking dish with a couple of
stalks of fresh rosemary. Season and cook until tender, depending on the size - large beetroot can take up to 1 hour, small may only need 20 minutes. Just keep testing with a skewer until it is removed easily.
2 Place the venison on a plate. Finely slice the chilli, removing the seeds if less heat is preferred. Crush the garlic and add to the chilli with the sugar and rub over the venison. Leave for 30 minutes then either cook on the barbecue or in a hot pan for approximately 3 minutes each side. Wrap with foil and let rest for a further 5 minutes.
3 Whisk together 1 Tbs hazelnut oil with the juice of an orange, season. Slice the beetroot. Slice the venison and the tomatoes before arranging on a platter with salad greens if desired.
