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Gwen Baker UK SAP HCM Consultant
Roasted Fillet Of Venison With Garlic And Beetroot










Gwen Baker




8 Beetroot, medium, washed and trimmed

Olive Oil

2 sprigs Thyme

1 head Garlic, broken into individual cloves

450 g Venison Fillet, trimmed

250 ml beef stock

, Sauce:

Olive Oil

Bacon, rashers 6 cut into matchsticks

2 Shallots, finely chopped

250 ml beef stock

1/2 C raisins

2 T tomato puree

3 T Balsamic

1/4 Lemon, juiced

2 T cranberry sauce, or redcurrant jam

Italian Parsley, roughly chopped

Heat the oven to 200 c.

Put the beetroot in a roasting tin with a little oil, the thyme and garlic.


Add 125 ml water to create some steam for them to cook in.

Cover the tray with foil and seal.

Cook for about 1 hour, or until the beetroot are tender.

Remove the foil and return to the oven for a further 5 minutes.

Reserve juices for the sauce.

Cut the roast beets into quarters or halves depending on the size.

Meanwhile, make the sauce.

Sauce For Roasted Fillet Of Venison:Heat a little oil and fry the bacon for 3 minutes.

Add the shallot and garlic and cook gently for another few minutes, until they are soft and beginning to brown.

Season, remove from the heat and add the stock and remaining ingredients.

Leave the sauce to simmer so that all the flavours blend together.

Venison:Heat a char-grill pan 20 minutes before serving.

Rub the venison with a little olive oil and season.

Sear the meat on a high heat for 2 minutes, then roll the fillet 90 degrees and sear for another 2 minutes.

Repeat until the bar marks cover the fillet.

Transfer to a roasting tin and roast for about 10 minutes for medium rare.

Rest for 3 minutes before slicing.

Add any juices to the sauce.

Slice the venison and arrange it in the centre of the plate surrounded by the roast beetroot and the garlic.

Add the parsley to the sauce and spoon over everything.

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