Commentary from Chef Kathryn Taylor

As far as the fashion world is concerned, Black is always in fashion. Other colours may come and go, but black will always be there; right at the top.

In the world of vegetables, beetroot takes the place of black. Always in season, always plentiful, and lets not forget how good it tastes!

Here’s a dish I throw together when I’m pushed for time. It ticks all the boxes and when you when you’re in a hurry its great not having to brown the meat first. And did I mention it’s a one pot wonder!? How can you lose?

Venison with Beetroot and Chilli

serves 4

400g New Zealand farm raised venison pieces
1 beetroot, top and tailed and chopped
2 onions, peeled and chopped
1 carrot, chopped
3 Tbsp wholemeal flour
1 Tbsp soy sauce
1 cup water
1 chilli, deseeded and finely chopped
1 clove garlic, peeled and crushed

Preheat oven to 170°C.
Place venison, beetroot, onions and carrots in an ovenproof dish.
Mix the flour, soy sauce and water together in a small bowl, add the chilli and garlic and mix. Pour over venison and vegetables.
Bake in preheated oven for 2 hours or until meat is tender. Stir occasionally, adding more water if necessary.
Serve on boiled rice (as pictured) or mashed kumara.

This entry was posted on Thursday, February 16th, 2012 at 12:18 am and is filed under Recipes, Trends we've noticed, What's in season. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.