Roast venison, roast beetroot salad and bagnét
- October 2005
- Serves 4
- Hands on time 1¼ hours, plus 15 mins resting
This recipe of venison and beetroot is a great alternative to Sunday lunch. Bagnèt is an Italian bread sauce.
- 28g (6.9g saturated)
- 46.8g (9.9g sugars)
You can prepare this up to a day in advance, and it’s also delicious cold.
Choose a bright, juicy Pinot Noir to match the vibrant beetroot and bagnèt flavours here.
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