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Ingredients

• 1 lemons
• 1 pinches salt
• 3 drops olive oil
• 1 pinches sugar
• 1 tsp clarified butter, (ghee)
• 1 small shallots, finely chopped
• 1 cloves garlic, crushed
• 200 g raw beetroot
• 100 ml fresh vegetable or chicken stock
• 1 tsp chopped dill
• 1 tbsp unsalted butter
• 2 venison fillets, about 200g each, trimmed

Description

For A Stylish And Unusual Game Dish, Try Martin Blunos's Tender Roast Venison Served With A Tasty Beetroot Pilaff

UK TV