Runner's recipes with Sarah
Food of the month: venison
by Sarah O'Neill, Nutritionist and Personal Trainer
Venison haunch steaks with rosemary root vegetables
These are extremely lean, delicious cuts of venison. As venison is such a low fat meat you have to be a little careful not to overcook it otherwise it will dry out. A marinade such as the one suggested in this dish is a great way to keep the meat moist.
- 2 venison haunch steaks
- 3 tbsp olive oil
- 1 lemon juice, with grated rind
- 2 tbsp chopped rosemary
- 3 large sprigs fresh rosemary
- 1 pinches black pepper
- 2 carrots, diced into large pieces
- 2 parsnips, peeled and diced
- 2 large red onions, peeled and diced
- 2 potatoes, diced
- 2 sweet potatoes, diced
- 1/4 butternut squash, peeled and diced into large pieces (optional)
- A few sprigs rosemary
- Place the venison in a non-metallic dish. Stab the meat in several places with a small sharp knife. Mix the olive oil, lemon rind and juice, rosemary, salt and pepper together, then pour over steaks and rub in. Leave in cool place to marinate overnight (or for a couple of hours).
- Preheat the oven to a moderate heat - 180/160/gas mark 4.
- Scatter the carrots, parsnips and potatoes with a few sprigs of rosemary over the base of a large roasting tin. Pour off some of the marinade and mix in well with your hands, then roast the vegetables for 30-40 minutes (according to how al dente you like them.)
- When the vegetables are almost done, pan fry the venison on a griddle pan, using the oil from the marinade. A few minutes each side should suffice for a medium-rare steak. Pour any remaining marinade on the steak at the end and then top the roasted vegetables with the steak.
- Serve with a glass of red!
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