Venison with candied beets and pickled mushrooms
Venison and beetroot seem like a perfect marriage of flavours, both earthy and sweet. Paired with pickled mushrooms, this is a meal for any occasion
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 400 grams strip loin venison
- 1/4 teaspoon sea salt
- 1/2 teaspoon cracked pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon olive oil
- 2 small candy beetroot (or regular beetroot), peeled
- small handful of italian parsley
- juice of 1 lemon
- pinch of sea salt
- Pickled mushrooms
- 250 grams small button mushrooms, destalked
- 1 tablespoon red wine or red wine vinegar
- salt and pepper, to season
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