Venison with beetroot and chilli

Easy, colourful and full of flavour.

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 lite soy sauce
1 cup water
1 chilli, deseeded and finely chopped
1 clove garlic, peeled and crushed
4-6 cup cooked wholegrain rice
3-4 sprigs coriander


Preheat oven to 170°C.
Place venison, beetroot, onions and carrots in an ovenproof dish.
Mix 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 the meat is tender. Stir occasionally, adding more water if necessary.
Serve on boiled rice garnished with coriander.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 2530kj
Protein 31.6g
Total fat 4.7g
- saturated fat 1.2g
Carbohydrates 102g
- sugars 10.6g
Fibre 9.7g
Sodium 226mg

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