Servings: 6


12 Medium sized beetroot washed. Save the beetroot leaves
Olive oil for cooking
2 sprigs of thyme
1 head of garlic broken into individual cloves, with the skin on
Top side of venison from the Denver leg. 1.2 kg trimmed. (The Denver leg is a collection of the rump, Topside and silver side from the top of the back leg. )

Extra virgin olive oil
6 rashers of rind-less streaky bacon or pancetta cut into match sticks
4 golden shallots finely chopped
1 clove garlic 1 clove finely chopped
18 -24 Cherry tomatoes
4 tablespoons aged balsamic vinegar
Half a lemon juiced
1 handful flat leaf parsley

Recipe by: Tom Kime
Publication: Tom's Kitchen (Jul 2010)
Recipe ID: 100435


This looks spectacular on a large platter on the centre of the table for your guests to help themselves to.

This dish takes an hour from start to finish, The beetroots take about an hour, or until they are soft to the point of a knife.  The meat takes about 20 minutes to cook.  By cooking the meat as one piece it is really easy to cook and then slice.  90 % of the meat should be medium rare.



Heat an oven at 200°C.

Put the scrubbed beetroot in a roasting tray with a little oil, salt and pepper and the sprigs of thyme and garlic cloves. Add 125ml water to create some steam for them to cook in and keep them moist.

Tightly cover the tray with foil and seal well. Cook for about an hour or until the beetroots are tender to the point of a knife.

Heat a little oil in a saucepan and fry the cherry tomatoes until golden about 5 minutes.  Remove the tomatoes from the pan and then fry the bacon for 3 minutes until it is beginning to colour. 

Add the chopped shallot and the garlic.  Cook gently for another 4 minutes, until they are soft and beginning to caramelise.

Season the mixture with salt and pepper, remove from the heat and add the fried tomatoes, balsamic vinegar, lemon juice, and the olive oil.    Leave the sauce to steep in a warm place to let all the flavours blend together (like brewing tea).

When the beetroot is cooked, carefully remove the foil and return the pan to the oven for a further five minutes.  Add any beetroot juices to the sauce. (Peeling the beetroot is optional, if they were cleaned well before cooking; the roast skin is delicious).

Cut the roasted beetroot into quarters or halves depending on the size.  

Heat a char-grill 25 minutes before serving. Rub the venison with a little olive oil and season with salt and freshly ground black pepper

Place on the char-grill at the top of the pan furthest away from you. Sear on a high heat for 2 minutes, roll the venison 90 degrees towards you and sear for another 2 minutes.  Repeat until the bar marks cover the piece of meat.

Move to a roasting tray and roast for about 10 minutes, it will be medium rare. Rest for 3 minutes before slicing. Add any meat juices to the sauce.

Slice the venison and arrange it in the centre of the plate surrounded by the roast beetroot and the garlic cloves. Add the chopped parsley to the sauce and spoon over everything.

The beetroot leaves are delicious if available.  Trim off the stems and wash the leaves.  Fry a little garlic and add the leaves. Quickly braise the leaves and season with salt and freshly ground black pepper, and a little squeeze of lemon juice. They will only take a couple of minutes to cook.  Serve with the beetroot and garlic. 



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