Recipe: Test your cooking skills with a delicious sage butter venison
Chef Reuben Riffel shares with us a recipe on making delicious sage butter venison served roasted beetroots and broccoli for those colder evenings
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.houseandgarden.co.za.
Ingredients
- 300g Beetroot, trimmed, peeled and cut into bite-sized pieces
- 200g Broccoli Florets, cut into bite-sized pieces
- 1 Red Onion, peeled and cut into wedges
- 20g Sunflower Seeds
- 1 Lemon, zested and cut into wedges
- 320g Free-range Venison Steak
- 8g Fresh Sage
- 60g Lemon & Black Pepper Butter (try Parmalat)
- 40g Baby Spinach Leaves
- A splash of cooking oil
- Salt & Pepper to taste
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