Juicy Wild Venison Steak with Puttanesca Sauce & Herbed Potatoes

Serving size

1 person 2 people 4 people

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

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	88Kcal	522Kcal
	367kJ	2183kJ
Fat	3.9g	23g
of which saturates	0.7g	3.9g
Carbohydrates	6g	37g
of which sugars	1.8g	11g
Protein	6.3g	37g
Salt	0.3g	1.8g
Fibre	1.5g	8.7g

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

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	86Kcal	650Kcal
	359kJ	2722kJ
Fat	3.1g	24g
of which saturates	0.5g	4.0g
Carbohydrates	8g	63g
of which sugars	1.7g	13g
Protein	5.5g	42g
Salt	0.24g	1.8g
Fibre	1.4g	11g

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Prep in 10 High protein Low sat fat

Juicy Wild Venison Steak with Puttanesca Sauce & Herbed Potatoes

Prep time: 10 mins

Total time: 30 mins

Cuisine: Italian

Food group: Beef

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.

Cooking Instructions

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.

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)