New Zealand Venison

Warm Beet Salad

Warm Beet Salad

Serves: 6

Preparation: 30 Minutes

Time to cook: 1 hour


1 kg venison (topside)
1 tbsp vegetable oil
dijon mustard
1 tbsp peppercorn mix
1 tbsp sea salt flakes

1 glass red wine
1 tsp red wine vinegar
100 ml meat stock
salt and cracked black pepper

Roast Red Beets

4 red beets
2 red onions
2 tbsp vegetable oil
30 ml balsamic vinegar
150 g sour cream
1 tbsp freshly grated horseradish
1 tbsp chopped chives
salt and pepper


To serve

Seasonal vegetables such as new potatoes and fresh cress

Recipe by Graham Brown

Preheat the oven to 160 ̊C. Brush the venison with vegetable oil and sear in a hot pan until brown, save the pan juices. Brush the venison with the mustard, roll in the pepper and salt and place in a hot oven (9 minutes for a fillet, 12 minutes for loin and 20 minutes for topside). Remove from oven and let rest in a warm place for 5-10 minutes.

Roast red beets
Clean the beets but do not remove the skin, or the tops and bottoms. Coat the beets and the onions with oil and roast in the oven for 40 minutes at 160 ̊C. Drizzle on the balsamic vinegar and continue to cook for 15 minutes. Remove from oven and allow to cool slightly. Remove the skins, cut the beets and onions into wedges and season with salt and pepper. Dress with sour cream and the horseradish, season and garnish with chopped chives.


Heat up the roasting pan with the remaining juices and deglaze with the wine and the vinegar. Cook and reduce. Add the meat stock and reduce until it thickens slightly. Season with salt and pepper.

Serve with new potatoes and fresh cress.