This tender and savory Marry Berry Venison Steaks With Glazed Beets And Little Gem Salad is made with succulent venison fillets, earthy chopped beetroot, sweet redcurrant jelly, crispy Little Gem lettuce, and a creamy horseradish-mayo dressing. This recipe delivers a refined and well-balanced plate full of rich flavors and vibrant textures. It takes about 35 minutes from start to finish and serves 4. Pair it with roasted potatoes or a glass of red wine for an elegant meal.
Marry Berry Venison Steaks With Glazed Beets And Little Gem Salad Ingredients
- 2–3 tbsp olive oil
- 450g (1lb) cooked beetroot, chopped into 1cm (½in) cubes
- 1 tbsp redcurrant jelly
- 2 Little Gem lettuces, torn into bite-sized pieces
- 4 × 115g (4oz) venison steaks (loin fillet)
- Knob of butter
For The Salad Dressing
- 3 tbsp full-fat mayonnaise
- 2 tbsp hot horseradish sauce
- Juice of ½ lemon
How To Make Marry Berry Venison Steaks With Glazed Beets And Little Gem Salad
- Cook The Beetroot: Heat 2 tbsp of olive oil in a non-stick pan over medium heat. Add beetroot, season, and fry for 15–20 minutes, stirring occasionally. Stir in redcurrant jelly and set aside.
- Make The Dressing: Mix mayonnaise, horseradish, and lemon juice in a bowl. Season to taste. Toss in the torn lettuce until well coated.
- Prep The Steaks: Brush venison steaks with the remaining oil and season with salt and pepper.
- Sear The Venison: Heat a pan on high. Sear the steaks for 2–3 minutes per side. Add butter and spoon it over before resting the steaks under foil.
- Plate And Serve: Slice the rested steaks and serve with the glazed beetroot and dressed salad on warm plates.
Recipe Tips
- Cook Beets Ahead: You can cook the beetroot up to 6 hours in advance and glaze just before serving.
- Dressing Stays Fresh: The salad dressing can be made up to 2 days ahead and stored in the fridge.
- Don’t Overcook The Steaks: Venison cooks quickly. Keep them medium-rare for the best flavor and texture.
- Warm The Plates: Warm plates help keep the steaks juicy and prevent rapid cooling.
What To Serve With Venison Steaks
This venison dish is lovely served with buttery mashed potatoes, roasted carrots, or wild rice. For drinks, consider a bold red like Syrah or Pinot Noir. Add a crusty baguette on the side for a hearty, comforting plate.
How To Store Venison Steaks
Refrigerate: Store leftovers in an airtight container and refrigerate for up to 2 days. Reheat gently.
Freeze: This dish is not suitable for freezing due to the salad and glaze.
Venison Steaks Nutrition Facts
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Sugar: 7g
- Protein: 30g
- Sodium: 310mg
FAQs
Can I use raw beetroot instead of pre-cooked?
Yes, but you’ll need to boil or roast it first until tender.
What can I use instead of redcurrant jelly?
Cranberry sauce or a touch of pomegranate molasses can work well.
Can I grill the venison steaks?
Definitely. Grill over high heat for 2–3 minutes per side.
Is Little Gem lettuce essential?
No, romaine or butterhead lettuce are good substitutes.
Can I prepare the whole dish in advance?
You can prep components ahead, but assemble and serve fresh for best results.
Marry Berry Venison Steaks With Glazed Beets And Little Gem Salad
Description
A refined and elegant dish featuring juicy venison steaks, sweet redcurrant-glazed beets, and a zesty horseradish-dressed salad.
Ingredients
Instructions
- Fry beetroot in olive oil for 15–20 mins, stir in redcurrant jelly, and set aside.
- Mix dressing ingredients, season, and toss with lettuce.
- Oil and season venison steaks.
- Sear steaks 2–3 mins per side, finish with butter, and rest under foil.
- Slice steaks and serve with glazed beets and salad.
Notes
- Beetroot can be cooked and stored ahead.
- Dressing holds well for 2 days in the fridge.
- Avoid overcooking venison to keep it tender.
- Use warm plates to maintain temperature when serving.