There’s a certain beauty in cooking venison — it feels like stepping into a quiet woodland moment, where everything slows down, and the ingredients speak for themselves. Venison hunch has this incredible depth, a kind of natural nobility that doesn’t need much dressing up, just the right companions to let it shine. That’s where the beetroot purée comes in: earthy, sweet, and impossibly vibrant, like brushing a bit of autumn onto the plate.
The baby carrots bring their own charm, caramelised until they catch the light with that glossy glaze that makes you smile before you’ve even tasted them. The potato wedges? That’s the comfort, the grounding note — crispy edges, soft centre, the kind of thing that quietly completes a dish without shouting for attention. And the broccoli adds that clean pop of green, keeping everything bright and balanced.
What I love about this plate is how it tells a story without trying too hard. It’s rustic but refined, colourful without being loud, and full of honest flavours that work together like old friends. When you slice into the venison, and it gives that perfect blush inside, and you drag it through the beetroot… brother, that’s the moment you remember why you cook. It’s a dish that feels seasonal, thoughtful, and genuinely satisfying — the kind of food that brings warmth to a cold evening and makes the whole kitchen feel alive.
Ingredients (2 portions)
Venison
- 2 venison hunch steaks (150–180g each)
- Salt & black pepper
- 1 tbsp butter
- 1 garlic clove, crushed
- 1 sprig thyme
Beetroot Purée
- 300g cooked beetroot
- 1 tbsp butter
- 1 tsp honey
- 1 tbsp crème fraîche (optional)
- Salt & pepper
- Splash of lemon juice
Caramelised Baby Carrots
- 8–10 baby carrots, peeled
- 1 tbsp butter
- 1 tsp honey
- Pinch of salt
- A little splash of water to glaze
Potato Wedges
- 2 large potatoes
- 1 tbsp olive oil
- Salt, pepper, paprika, garlic powder
Broccoli
- 1 small head of broccoli, cut into florets
- Salt
- Knob of butter (optional)
Method
1. Make the potato wedges
- Heat oven to 200°C.
- Cut potatoes into wedges, toss with oil + paprika + salt + garlic powder.
- Bake 30–35 minutes, turning halfway until golden and crisp.
2. Beetroot purée
- Add cooked beetroot, butter, honey, lemon, and crème fraîche into a blender.
- Blitz until smooth.
- Season to taste — you want earthy, slightly sweet, slightly tangy.
- Keep warm.
3. Caramelised baby carrots
- In a pan, melt butter and add carrots.
- Add honey + salt + a splash of water.
- Cover and cook on medium heat for 10–12 minutes until soft with a shiny glaze.
4. Broccoli
- Boil or steam broccoli 3–4 minutes.
- Toss with a tiny bit of butter + salt.
- Keep bright green.
5. Cook the venison hunch
- Season well with salt and pepper.
- Heat a pan over high heat with a touch of oil.
- Sear venison 1.5–2 minutes per side — you want it rare–medium rare.
- Add butter, garlic, and thyme, then baste for 30 seconds.
- Rest the meat for 5–7 minutes.
6. Plating
- Swipe the beetroot purée.
- Add your crispy wedges.
- Arrange the glazed carrots and the bright broccoli.
- Slice the venison and place it on top.
- Spoon any resting juices over the meat.
Nutritional Values (per portion, approximate)
- Calories: 620 kcal
- Protein: 48g
- Carbs: 52g
- Fat: 26g
- Fiber: 9g
- Sugar: 17g
Chef’s Note
Venison is one of those ingredients that rewards patience. Let it relax before slicing, don’t push it past medium rare, and treat it the way you’d treat a beautiful gift from nature — with respect and simple, thoughtful flavours. This dish is everything I love about cooking: bold colours, honest ingredients, and a moment on the plate where everything feels balanced. If you serve this to someone, they’ll remember it.