Venison with roast cavolo nero and beetroot. Stewed cannellini beans 🦌
Venison with roast cavolo nero and beetroot. Stewed cannellini beans 🦌

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, venison with roast cavolo nero and beetroot. stewed cannellini beans 🦌. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Venison with roast cavolo nero and beetroot. Stewed cannellini beans 🦌 is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Venison with roast cavolo nero and beetroot. Stewed cannellini beans 🦌 is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook venison with roast cavolo nero and beetroot. stewed cannellini beans 🦌 using 21 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Venison with roast cavolo nero and beetroot. Stewed cannellini beans 🦌:
  1. Make ready Venison
  2. Take venison steaks
  3. Prepare thyme springs
  4. Prepare Black pepper
  5. Get Cannellini beans
  6. Make ready cannellini beans
  7. Get thyme sprigs
  8. Take large carrot
  9. Take celery sticks
  10. Take small onion
  11. Take chopped tomatoes
  12. Take tomato paste
  13. Prepare garlic
  14. Get Black pepper
  15. Take Roast vegetables
  16. Take Cavolo nero
  17. Make ready fresh beetroots
  18. Prepare onion
  19. Take balsamic vinegar
  20. Prepare olive oil
  21. Take Mixed herbs
Instructions to make Venison with roast cavolo nero and beetroot. Stewed cannellini beans 🦌:
  1. Roast veg: Chop the beetroot and onions into chunks and place in a roasting tray with the mixed herbs, olive oil and balsamic. Roast for 15mins at 200c
  2. Roast veg: Chop the cavolo Nero and toss in with the beetroot and roast for another 5mins
  3. Beans: dice the onion, carrot, celery and garlic to make a softritto base. Sauté in a pan.
  4. Beans: once softened add the beans, chopped tomatoes, tomato paste, thyme leaves and pepper. Reduce.
  5. Venison: Season the venison steaks with thyme and pepper and sear in a hot pan.
  6. Rest the steaks for 5mins. Slice then serve and enjoy.

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