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Venison with beetroot & pepper sauce


  • Heat a little in a large heavy-bottomed pot and briefly toss the capsicum and onion. 
  • Add the red wine, port, vinegar and juniper berries. Mix well and reduce by one-third.
  • Coarsely grind the peppercorns with a mortar and pestle, and add to the sauce with the cranberry jelly. Briefly cook until dissolved. Then gently cook for about 20 mins, adding the stock little by little, until thickened. Strain and return to the pot with the beetroot and briefly cook to heat through.
  • Heat a thin layer of fresh oil in another large pan until smoking. Then cook the venison steaks until a crust is formed, sprinkling with salt once sealed.
  • To serve, spoon the sauce with beetroot into individual flat soup bowls and arrange the venison on top
  • nb. Venison can also be cooked on a BBQ or ridged grill, and should be cooked no more than medium-rare.


  • olive oil
  • 1 large red capsicum, cored, seeded & chopped
  • ½ large onion, chopped
  • ¼ cup red wine
  • ¼ cup port
  • ¼ cup red wine vinegar
  • 6 juniper berries
  • 8-10 black peppercorns
  • 1 tbsp cranberry jelly
  • up to 3 cups beef stock
  • 2-3 beetroot, cooked, peeled & cut into wedges
  • 4 x 180 gm venison steaks
  • sea salt flakes

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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