Venison with Spiced Beetroot

Grilled game with star anise and orange-flavoured beetroot.

Game meats are very low calorie and low fat despite their richness. They are often accompanied by root vegetables, the strong and sweet flavours complimenting each other. Here, beetroot marinated in star anise and orange juice provides an unusual and tasty combination.

The venison is simply grilled and accompanied with a sauce made from the beetroot marinade and the meat juices from the pan. It is an elegant dish requiring minimal time to prepare, aside from a little forward-planning for the beetroot.

If you are serving this with another starch, try sweet and nutty celeriac. Mashed celeriac or a mix of celeriac and potato is good; or celeriac roasted with thyme. For a green, I recommend watercress; make a dressing with orange juice and oil, or serve as a watercress and orange salad.

Diets for which Venison with Spiced Beetroot is suitable:

Dairy Free, Diabetic, Gluten Free, Low Calorie, Low Fat, Nut Free and Paleo.


Preparation: 5 mins | Cooking: 10 mins | Serves: 2

300 gm (10oz) venison (2 steaks)*
1/2 tsp black pepper
1 quantity beetroot with star anise**


HEAT the grill.
GRILL steaks 2 minutes on each side (more if you want the meat well cooked).
REMOVE and keep warm.
POUR marinade from the beetroot into the hot pan.
SCRAPE remaining meat pieces to combine with the marinade. Keep the heat low as this produces a small quantity of sauce. If the liquid evaporates in the hot pan add a little water to lift the flavours from the surface.
SERVE the meat, pour over the sauce and add the marinated beetroot sliced.


– Celeriac and watercress are good with this dish.


* Any game meat is suitable.

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