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Sage Butter & Venison With Roasted Beetroot, Broccoli & Lemon & Black Pepper Butter

Tender venison is perfectly cooked and adorned with a sage-infused burnt butter sauce.

Accompanying this delectable protein is roasted beetroot and broccoli florets. Each

bite is a symphony of rich flavours and textures that will leave you longing for more.

Sage Butter & Venison With Roasted Beetroot, Broccoli & Lemon & Black Pepper Butter


Hands-on Time: 25 minutes

Overall Time: 45 minutes

Serves: 2 People


  • 300 g beetroot, rinsed, trimmed, peeled (optional) & cut into bite-sized pieces

  • 200 g broccoli florets, cut into bite-sized pieces

  • 1 red onion, peeled & cut into wedges

  • 20 g sunflower seeds

  • 1 lemon, zested & cut into wedges

  • 320 g free-range venison steak

  • 8 g fresh sage, rinsed, picked & dried

  • 60 g Parmalat’s Lemon & Black Pepper Butter

  • 40 g green leaves, rinsed

  • Oil (cooking, olive or coconut)

  • Salt & Pepper

  • Water

  • Paper Towel


  1. Preheat the oven to 200°C. Spread out the beetroot pieces on a roasting tray. Coat in oil and season.

  2. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

  3. Place the broccoli pieces and onion wedges in a bowl. Coat in oil and seasoning. Set aside.

  4. Once the beetroot has been roasting for 10 minutes, scatter over the dressed broccoli & onions and drizzle with the lemon juice. Return to the oven for the remaining roasting time.

  5. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  6. Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final minute, add the dried sage leaves.

  7. Remove from the heat, add Parmalat’s Lemon & Black Pepper Butter. Remove the venison from the pan, reserving the pan juices. Rest for 2-3 minutes, slice, and season.

  8. Toss the rinsed green leaves through the roasted veg. Plate up the roast veg salad and side with the sage basted venison doused in the reserved butter pan juices. Scatter over the toasted seeds.



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