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Roasted Venison with Beetroots and Balsamic Glaze

Roasted Venison with Beetroots and Balsamic Glaze



  • 1.2kg Venison (serves 4-6) 
  • 2 cloves garlic, peeled and cut
  • 1 tablespoon olive oil
  • fresh thyme
  • sea salt and freshly ground black pepper
  • 1 bunch small beetroot, washed
  • balsamic syrup
  • 1/2 cup balsamic vinegar
  • 1/2 cup brown sugar




  1. Preheat the oven to 220\'C. Rub the cut garlic cloves over the venison, brush with olive oil, sprinkle with thyme and season with salt and pepper.
  2. Place the venison on a rack in a roasting dish. Roast for 25 minutes, remove from oven and rest for at least 10 minutes.
  3. Trim the beetroot stalks, halve or quarter the beetroot. Place on a baking tray, drizzle with oil and roast in the oven with the venison for 20-30 minutes or until tender.
  4. To make the syrup, while the venison is cooking combine the balsamic vinegar and brown sugar in a small saucepan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes until syrupy.
  5. Slice the venison across the grain and arrange on a warmed platter. Drizzle the balsamic syrup and service with the roasted beetroot.
  6. All this dish needs then is a good green salad and/or warm new potato salad.


Recipe thanks to Australian Deer Farming Magazine, Winter 2009.


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