Venison steak with roasted root vegetables

This hearty dish uses just few ingredients, including some of winter finest harvests.

Venison steak with roasted root vegetables

If you can’t get hold of venison for this dish, opt for grilled beef steak or roast beef with the fat trimmed off instead.   

For more healthy and nutritious recipes by Michelin chef and Performance Coach Alan Murchison sign up to Run Yourself New.

Serves 1 Prep time 10 minutes Cook time 30-40 minutes



  • 1 carrot
  • 1 sweet potato
  • 1/2 swede
  • 1 tablespoon coconut oil
  • 1 medium sized venison steak
  • 1 small sprig of rosemary


  1. Peel and cut up your mixture of root vegetables evenly.
  2. Put these into a large roasting tray, heat up coconut oil and roast the vegetables with your sprigs of rosemary for 30-40 minutes until tender, shaking up the roasting tin half way through. 
  3. Meanwhile, with about 20 minutes minutes to go until your vegetables are cooked, season the venison and grill until cooked. 
  4. Serve up your veggies alongside your venison and enjoy!

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