Venison steaks with beetroot and horseradish pesto
By: Sue Lawrence
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Venison steaks with beetroot and horseradish pesto
- Prep time:
- Cook time:
- Serves:
- 4
From A Cook's Tour of Scotland by Sue Lawrence. The contrasting flavours of venison and beetroot are a match made in heaven. The pesto can be made a day or so in advance
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Ingredients
Method
1. Preheat the oven to 150ºC.2. To make the pesto, place the beetroot, orange zest, horseradish sauce, parmesan, garlic and parsley in a food processor or blender and whiz briefly. Add enough oil to form a thick paste. Season to taste and set aside.
3. Heat 2 tablespoons oil in a frying pan then add the steaks and season. Cook fir 2 minute, then turn and continue to cook for a further 1-2 minutes before transferring to an ovenproof plate. Place in the oven for 10 minutes then serve them on a mound of mash potatoes with a dollop of beetroot pesto on top.
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