300g Beetroot: rinsed, trimmed, peeled & cut into bite-sized pieces20g Sunflower Seeds8g Fresh Sage: rinsed, picked & dried: Preheat the oven to 200°C. Spread out the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes . Place the broccoli pieces and onion wedges in a bowl. Coat in oil and seasoning. Set aside.: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes .
Return to the oven for the remaining roasting time.: Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side . In the final minute, add the dried sage leaves. Remove from the heat, add Parmalat’s Lemon & Black Pepper Butter. Remove the venison from the pan, reserving the pan juices. Rest for 2-3 minutes, slice, and season.: Toss the rinsed green leaves through the roasted veg.