250g cooked beetroot, peeled and chopped
1 small unwaxed orange, zest only
2 tsp horseradish sauce
70g freshly grated Parmesan cheese
1 garlic clove, peeled and chopped
1 tbsp chopped, fresh flat leaf parsley
7 tbsp olive oil
4 Venison steaks, each about 150g
salt and freshly ground black pepper
Preheat oven to 150ºC.
Place beetroot, orange zest, horseradish sauce, parmesan, garlic and parsley in food processor or blender and whiz briefly. Add enough oil to form thick paste. Season to taste and set aside.
Heat 2 tbsp oil in frying pan then add steaks and season. Cook for 2 minute, then turn and continue to cook for further 1-2 minutes before transferring to ovenproof plate. Place in oven for 10 minutes then serve them with dollop of beetroot pesto on top.
