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Roast Venison Loin with Root Vegetables, Pickling Sauce and Meatballs

Double-marinated venison steaks served with spicy meatballs, oven-roasted root vegetables, and a tangy yogurt-based pickling sauce with Indian spices.

High ProteinSpicyVenisonRoot VegetablesRoasted
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
31.2g
per serving
124.6 g total
Fat
38.1g
per serving
152.2 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Sugar
For second marinade
1
tsp
Sugar
For vegetables
1
tbsp
Jaggery
Or molasses sugar
CondimentsSauces
120
ml
White Wine Vinegar
Dairy
2
tbsp
Greek Yoghurt
For second marinade
4
tbsp
Greek Yoghurt
For sauce
Fruits
1
tbsp
Pineapple Juice
Fresh
GrainsCereals
2
tbsp
Polenta
Liquids
250
ml
Lamb Stock
Or water
Meat
800
g
Venison Loin Steaks
4 steaks, trimmed and cleaned, trimmings reserved
200
g
Venison Trimmings
Lean trimmings from steaks
NutsSeeds
0.5
tsp
Salt
For steak rub
1
tsp
Chilli Powder
For steak rub
1
tsp
Garam Masala
Ground
1
tsp
Chilli Powder
For second marinade
0.5
tsp
Salt
For second marinade
1
tbsp
Garlic
Chopped
1
tbsp
Coriander
Chopped stems
1
tsp
Chilli Powder
For meatballs
0.5
tsp
Garam Masala
Powder
0.5
tsp
Salt
For meatballs
0.5
tsp
Cumin Seeds
1
tsp
Coriander Seeds
1
tsp
Chilli Flakes
Crushed
1
tsp
Panch Phoran
Indian spice mix
0.5
tsp
Turmeric
Ground
1
tbsp
Coriander
Fresh, chopped
OilsFats
2
tbsp
Olive Oil
For rubbing steaks
1
tbsp
Vegetable Oil
For frying
50
g
Lamb Fat
For meatballs
2
tbsp
Vegetable Oil
For vegetables
3
tbsp
Mustard Oil
Or other oil
Vegetables
2
tbsp
Onion
Crisp fried and sliced
1
tbsp
Ginger
Chopped
500
g
Root Vegetables
Mixed carrots, turnips, radishes, fennel bulbs, cleaned and trimmed
1
piece
Onion
Finely chopped
4
piece
Green Chillies
Slit lengthways

Method

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