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🍽️ Oven Roast of Venison with Beetroot and Herb Butter

410 kcal · 30 min · 4 servings

Ingredients

• 650 g Beetroot (5 Beetroot)
• Salt
• 2 Shallots
• 3 tbsp Olive oil
• 1 tbsp Honey
• 250 ml Red wine
• 125 g Yogurt butter
• Pepper
• 0.5 Lemon
• 800 g Venison loin (with cleaned bones)
• 2 sprigs Rosemary
• 2 stalks Sage
• 1 sprig Thyme
• 2 Garlic cloves
• 100 g small onions (3 small onions)

Instructions

1. 1. Wash the beetroot thoroughly.
2. 2. Place the beetroot in a pot with salted water.
3. 3. Cover the pot.
4. 4. Cook the beetroot at medium heat for about 50 minutes until tender.
5. 5. Drain the cooking water.
6. 6. Let the beetroot cool down slightly.
7. 7. Peel the skin off the beetroot.
8. 8. Wear gloves while peeling to protect your hands from the color.
9. 9. Cut the peeled beetroot into wedges.
10. 10. Set the beetroot wedges aside.
11. 11. Peel the shallots.
12. 12. Dice the shallots very finely.
13. 13. Heat 1 tablespoon of oil in a pot.
14. 14. Sauté the shallots in it until translucent.
15. 15. Add the honey to the shallots.
16. 16. Deglaze the mixture with red wine.
17. 17. Simmer the liquid at medium heat until it reduces to a syrupy consistency.
18. 18. Let the red wine reduction cool down.
19. 19. Beat the butter in a bowl until fluffy.
20. 20. Slowly mix the cooled red wine reduction into the butter.
21. 21. Season the butter with salt and pepper.
22. 22. Squeeze out some lemon juice.
23. 23. Finish the butter with the lemon juice.
24. 24. Set the finished red wine butter aside.
25. 25. Season the venison loin with salt and pepper.
26. 26. Wash the rosemary, sage, and thyme.
27. 27. Shake the herbs dry.
28. 28. Pluck the needles from the rosemary and the leaves from the sage and thyme.
29. 29. Chop the herbs very coarsely.
30. 30. Lightly crush the garlic cloves with the skin on.
31. 31. Heat 1 tablespoon of oil in a pan.
32. 32. Sear the venison loin in the pan on both sides.
33. 33. Add the chopped herbs and garlic to the pan.
34. 34. Sauté the herbs and garlic briefly.
35. 35. Place the meat and herbs on a baking sheet.
36. 36. Preheat the oven to 180 degrees Celsius (convection 160 degrees, gas level 2-3).
37. 37. Roast the venison loin on the middle rack in the oven for about 12 minutes.
38. 38. Peel the onions in the meantime.
39. 39. Dice the onions finely.
40. 40. Sauté the onions in the remaining oil until translucent.
41. 41. Add the beetroot wedges to the onions.
42. 42. Heat the mixture for 4 to 5 minutes.
43. 43. Season the beetroot with salt, pepper, and a little lemon juice.
44. 44. Cut the roasted venison loin into pieces.
45. 45. Serve the meat with the beetroot and the red wine butter.

Nutrition per serving

• kcal: 410
• Protein: 41 g · Fett/Fat: 22 g · Carbs: 10 g