Name: Exotic Spiced Venison with Red Wine Reduction and Root Vegetable Medley
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 200 g venison loin; 150 ml red wine; 100 ml beef stock; 1 item shallot; 2 clove garlic; 100 g carrot; 100 g parsnip; 100 g beetroot; 2 tbsp olive oil; 1 tsp thyme; 20 g butter; 1 tsp salt; 1 tsp black pepper

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Exotic Spiced Venison with Red Wine Reduction and Root Vegetable Medley

Exotic Spiced Venison with Red Wine Reduction and Root Vegetable Medley

A gourmet dish featuring tender venison with a rich red wine sauce and a medley of roasted root vegetables.

To provide a balanced meal with high protein and complex carbohydrates, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:

200
g
venison loin
150
ml
red wine
100
ml
beef stock
1
item
shallot
2
clove
garlic
100
g
carrot
100
g
parsnip
100
g
beetroot
2
tbsp
olive oil
1
tsp
thyme
20
g
butter
1
tsp
salt
1
tsp
black pepper

Preparation Time: 90 minutes

Instructions:

Preheat the oven to 200°C.
Season the venison loin with salt and black pepper.
Heat olive oil in a pan over medium-high heat and sear the venison on all sides until browned.
Transfer the venison to a baking dish and roast in the oven for about 15 minutes for medium-rare.
In the same pan, add chopped shallot and garlic, sauté until translucent.
Pour in red wine and beef stock, bring to a boil, then reduce to a simmer until the sauce thickens.
Add butter and thyme to the sauce, stirring until combined.
Peel and chop carrots, parsnips, and beetroot into even pieces.
Toss the vegetables with olive oil, salt, and pepper, then roast in the oven for about 25 minutes until tender.
Slice the venison and serve with the red wine reduction and roasted root vegetables.

Nutrition	Per Serving 800 g	Per 100g
Energy	862 kcal	108 kcal
Protein	40 g	5.0 g
Fibre	12 g	1.5 g
Salt	2 g	0.3 g
Sugar	10 g	1.3 g
Carbohydrates	50 g	6.3 g
Fat	45 g	5.6 g

200
g
venison loin
150
ml
red wine
100
ml
beef stock
1
item
shallot
2
clove
garlic
100
g
carrot
100
g
parsnip
100
g
beetroot
2
tbsp
olive oil
1
tsp
thyme
20
g
butter
1
tsp
salt
1
tsp
black pepper

Preheat the oven to 200°C.

Season the venison loin with salt and black pepper.

Heat olive oil in a pan over medium-high heat and sear the venison on all sides until browned.

Transfer the venison to a baking dish and roast in the oven for about 15 minutes for medium-rare.

In the same pan, add chopped shallot and garlic, sauté until translucent.

Pour in red wine and beef stock, bring to a boil, then reduce to a simmer until the sauce thickens.

Add butter and thyme to the sauce, stirring until combined.

Peel and chop carrots, parsnips, and beetroot into even pieces.

Toss the vegetables with olive oil, salt, and pepper, then roast in the oven for about 25 minutes until tender.

Slice the venison and serve with the red wine reduction and roasted root vegetables.

Exotic Spiced Venison with Red Wine Reduction and Root Vegetable Medley Exotic Spiced Venison with Red Wine Reduction and Root Vegetable Medley

Ingredients:

Preparation Time: 90 minutes

Instructions:

Exotic Spiced Venison with Red Wine Reduction and Root Vegetable Medley

Exotic Spiced Venison with Red Wine Reduction and Root Vegetable Medley