Venison steaks with beetroot and horseradish pesto

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
By Sue Lawrence
Venison steaks with beetroot and horseradish pesto
  • Rating:
  • Serves: 4
  • Effort: easy


  • 250 g cooked beetroot
  • 1 small unwaxed orange, zest only
  • 2 tsp horseradish sauce
  • 70 g finely grated parmesan
  • 1 clove garlic, peeled and chopped
  • 1 tbsp chopped, fresh flat leaf parsley
  • 7 tbsp extra virgin olive oil
  • 4 venison steaks, each about 150g
  • salt and freshly ground black pepper


1. Preheat the oven to 150ÂșC.

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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