The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Juicy Wild Venison Steak with Puttanesca Sauce & Herbed Potatoes
An umami-rich puttanesca sauce – studded with olives, capers and garlic. The perfect side to British venison steaks, seared till golden and juicy. Delicate green beans add a hit of green. Chilli gives a gentle kick.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 60g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 200g passata (tomatoes, salt, citric acid)
- 160g green beans
- ½ tsp chilli flakes
- 6 baby potatoes
- 110g baby tomatoes
- 1 handful of fresh flat-leaf parsley
- 3 garlic clove
- 20g capers (Water, Salt, Vinegar)
- 2 wild venison haunch steaks
Nutritional Information
Calories: 522
Protein: 37g
Carbs: 37g
Fat: 23g
Ingredients
- 60g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 0.5 tsp chilli flakes (use half)
- 6 baby potatoes
- 1 handful of fresh flat-leaf parsley (use half)
- 110g baby tomatoes (use half)
- 1 wild venison haunch steak
- 200g passata (use half) (tomatoes, salt, citric acid)
- 160g green beans (use half)
- 20g capers (use half) (Water, Salt, Vinegar)
- 3 garlic clove
Nutritional Information
Calories: 650
Protein: 42g
Carbs: 63g
Fat: 24g
Juicy Wild Venison Steak with Puttanesca Sauce & Herbed Potatoes
An umami-rich puttanesca sauce – studded with olives, capers and garlic. The perfect side to British venison steaks, seared till golden and juicy. Delicate green beans add a hit of green. Chilli gives a gentle kick.
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Cooking Instructions
Before you start
- Bring a large saucepan with salted water to the boil
- Pull out a large frying pan, a sieve & a measuring jug
Get the potatoes on
- Quarter the potatoes. Add to the saucepan and boil for 13-14 mins
Get sizzlin'
- Heat the large frying pan with 1 tbsp oil on medium-high heat (we used the HexClad 30cm Hybrid Pan)
- Season the venison with salt and pepper. Once the pan is hot, add the steaks and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well done)
- Quickly seal the edges of the steaks, then remove from the pan. Allow the venison to rest
Boil the green beans & prep
- Trim the green beans and cut into thirds
- In the final 2-3 mins of the potatoes cooking, add the green beans to the saucepan
- Drain together and return to the pan, season with salt and pepper and 1 tsp oil
- Finely chop or crush the garlic. Roughly chop the parsley. Halve the olives and tomatoes
Get your simmer on
- Reheat the steak pan with 1 tsp oil on medium heat. Once hot, add the garlic, tomatoes, olives and half the parsley
- Cook for 1 min, then add the capers, passata and 150ml hot water (75ml for 1 person)
- Simmer for 5 mins, until thickening. Season with salt and pepper
Last bits & blate up
- Slice the venison steaks against the grain
- Stir the remaining parsley through the potatoes and green beans
- Serve the steaks with the puttanesca sauce and veg. Garnish with the chilli flakes (to taste)
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