250 g cooked beetroot
1 small unwaxed orange, zest only
2 tsp horseradish sauce
70 g finely grated parmesan
1 clove garlic, peeled and chopped
1 tbsp chopped, fresh flat leaf parsley
7 tbsp extra virgin olive oil
4 venison steaks, each about 150 g
salt and freshly ground black pepper
Preheat the oven to 150C/gas 3. Make the pesto, by putting the beetroot, orange zest, horseradish sauce, parmesan, garlic and parsley in a food processor whiz briefly. Add enough oil to form a thick paste. Season to taste and set aside.
Heat 2 tablespoons oil in a frying pan then add the steaks and season with salt and pepper. Cook for 2 minutes, then turn and continue to cook for a further 1-2 minutes before transferring to an ovenproof dish. Place in the oven for 10 minutes. Serve with a dollop of beetroot pesto, mash and any other veg of your choice.