Name: Exotic Spiced Venison with Red Wine Reduction and Roasted Root Vegetables
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 200 g venison loin; 150 ml red wine; 100 ml beef stock; 100 g carrot; 100 g parsnip; 100 g beetroot; 2 tbsp olive oil; 2 clove garlic; 5 g thyme; 20 g butter; 1 tsp salt; 1 tsp black pepper

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Exotic Spiced Venison with Red Wine Reduction and Roasted Root Vegetables

Exotic Spiced Venison with Red Wine Reduction and Roasted Root Vegetables

A gourmet dish featuring venison with a rich red wine sauce and a medley of roasted root vegetables.

Ingredients:

200
g
venison loin
150
ml
red wine
100
ml
beef stock
100
g
carrot
100
g
parsnip
100
g
beetroot
2
tbsp
olive oil
2
clove
garlic
5
g
thyme
20
g
butter
1
tsp
salt
1
tsp
black pepper

Preparation Time: 90 minutes

Instructions:

Preheat the oven to 200°C.
Season the venison loin with salt and black pepper.
Heat olive oil in a pan over medium-high heat and sear the venison on all sides until browned.
Transfer the venison to a baking dish and roast in the oven for about 15-20 minutes for medium-rare.
In the same pan, add garlic and thyme, then pour in red wine and beef stock. Reduce by half to create a sauce.
Peel and chop carrots, parsnips, and beetroot into even pieces.
Toss the vegetables with olive oil, salt, and pepper. Roast in the oven for about 30-40 minutes until tender.
Remove venison from the oven and let it rest for 10 minutes before slicing.
Serve the venison slices with roasted vegetables and drizzle with red wine reduction.

Nutrition	Per Serving 818 g	Per 100g
Energy	855 kcal	105 kcal
Protein	50 g	6.1 g
Fibre	12 g	1.5 g
Salt	2 g	0.2 g
Sugar	10 g	1.2 g
Carbohydrates	60 g	7.3 g
Fat	45 g	5.5 g

200
g
venison loin
150
ml
red wine
100
ml
beef stock
100
g
carrot
100
g
parsnip
100
g
beetroot
2
tbsp
olive oil
2
clove
garlic
5
g
thyme
20
g
butter
1
tsp
salt
1
tsp
black pepper

Preheat the oven to 200°C.

Season the venison loin with salt and black pepper.

Heat olive oil in a pan over medium-high heat and sear the venison on all sides until browned.

Transfer the venison to a baking dish and roast in the oven for about 15-20 minutes for medium-rare.

In the same pan, add garlic and thyme, then pour in red wine and beef stock. Reduce by half to create a sauce.

Peel and chop carrots, parsnips, and beetroot into even pieces.

Toss the vegetables with olive oil, salt, and pepper. Roast in the oven for about 30-40 minutes until tender.

Remove venison from the oven and let it rest for 10 minutes before slicing.

Serve the venison slices with roasted vegetables and drizzle with red wine reduction.

Exotic Spiced Venison with Red Wine Reduction and Roasted Root Vegetables Exotic Spiced Venison with Red Wine Reduction and Roasted Root Vegetables

Ingredients:

Preparation Time: 90 minutes

Instructions:

Exotic Spiced Venison with Red Wine Reduction and Roasted Root Vegetables

Exotic Spiced Venison with Red Wine Reduction and Roasted Root Vegetables