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Venison Braised with Beetroot
- Serves
6–8
- Difficulty
Easy
Published 1997
Beetroot is an under-used vegetable which, in my opinion, deserves a far higher profile. It complements the taste of all game, and venison is no exception. And it has a tenderizing effect on the meat – it contains the same enzyme as papaya, which is used specifically as a meat tenderiser.
Ingredients
2 tbsp - Salt and freshly ground black pepper
2½ lb 1.125
Method
Put the flour, salt and pepper into a polythene bag and shake the cut-up venison in this till all the bits are well covered.
Heat the oil and melt the butter together in a heavy casserole and brown the venison on all sides. Remove to a warm dish as the pieces brown. Add the onions, and cook till they are soft and just turning golden at their edges. Add the garlic and the beetroots, and
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