Roast venison

Roast venison, with beetroot
  • 1

    Preheat the oven to gas mark 6/200°C. Grease a roasting tray with 2 tablespoons of oil. Rub the butter and salt over the venison and place in the tray.

  • 2

    Clean the beetroots but don’t peel them. Put them around the joint in the tray and roast for 30 minutes.

  • 3

    Check the beetroots: if a fork or skewer meets little resistance they are ready. Remove them from the tray, put in a bowl and cover with clingfilm or a plate.

  • 4

    Return the venison to the oven for a further 15 minutes. Once the beetroots have cooled a little, remove the skins. Slice and set aside.

  • 5

    Remove the venison from the oven. Rest for 15 minutes before carving. Slice the cooled meat as thinly as possible and serve with the beetroots.

  • It’s ready!

The perfect




Served with a Bourgogne wine such as Gevrey Chambertin, Pommard or Clos de vougeot.

Tasting tip

Discover the aromas of GEVREY-CHAMBERTIN