Venison with roast cavolo nero and beetroot. Stewed cannellini beans 🦌
Inspired by the seasonal vegetables at the Ethicurian near Bristol, we went to a farm shop to get some autumnal game to go with our #seasonsupply veg
Venison with roast cavolo nero and beetroot. Stewed cannellini beans 🦌
Inspired by the seasonal vegetables at the Ethicurian near Bristol, we went to a farm shop to get some autumnal game to go with our #seasonsupply veg
Open in Cookpad AppSteps
- 1
Roast veg: Chop the beetroot and onions into chunks and place in a roasting tray with the mixed herbs, olive oil and balsamic. Roast for 15mins at 200c
- 2
Roast veg: Chop the cavolo Nero and toss in with the beetroot and roast for another 5mins
- 3
Beans: dice the onion, carrot, celery and garlic to make a softritto base. Sauté in a pan.
- 4
Beans: once softened add the beans, chopped tomatoes, tomato paste, thyme leaves and pepper. Reduce.
- 5
Venison: Season the venison steaks with thyme and pepper and sear in a hot pan.
- 6
Rest the steaks for 5mins. Slice then serve and enjoy.
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