Seared Venison Strips with Ember-Roasted Beetroot

Lean, powerful, and unmistakably wild — venison has long been the warrior’s meat. High in iron, rich in flavour, and free from excess fat, it delivers clean strength with none of the weight. Paired with smoky ember-roasted beetroot, this dish is pure fuel — earthy, fast, and fierce, made for those who train with intent and eat with purpose.

Venison sears beautifully over direct flame or a blazing cast-iron skillet. The key is heat and rhythm — short, sharp bursts of intensity followed by rest. It’s the same principle you train with: tension, release, recovery. The beetroot grounds the meal, bringing colour, mineral richness, and the sweet bite of the soil. Together, they strike the balance between power and restraint — the essence of controlled chaos.

Ingredients

• 250–300g venison haunch or loin, cut into strips
• 2 small beetroot, cleaned and halved (skin on)
• 1 tbsp oil or rendered fat (beef dripping or venison tallow preferred)
• 1 clove garlic, crushed
• 1 tsp wild rosemary or thyme (fresh or dried)
• 1 tsp cider vinegar
• Sea salt + cracked pepper
• Optional: handful of wild sorrel or dandelion greens for garnish

Method

1. Build a small fire and let it burn down to a strong ember bed. Wrap the beetroot halves in foil or bury them directly in the ash near the coals. Roast for 25–30 minutes until soft and lightly smoky.
2. Heat a cast-iron skillet or grill grate over the hottest section of the fire. Add oil or fat until it begins to shimmer.
3. Season the venison strips with salt, pepper, and rosemary. Sear for 60–90 seconds per side — no more. The goal is a dark crust outside and tender, red centre within.
4. Add garlic and a splash of cider vinegar at the end to lift the flavours and deglaze the pan.
5. Remove from heat and rest for a few minutes. Slice the roasted beetroot, arrange with the venison, and top with wild greens for freshness.

Pro Tip

For the true field taste, skip the foil and roast beetroot directly in embers, skin and all. Once cooked, peel away the charred outer layer — the flesh beneath will be smoky, sweet, and perfectly caramelised.

Foraged greens like sorrel or young dandelion add acidity that cuts through the richness of the meat. They grow year-round across the UK and thrive near open, frost-hardened soil.

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