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.
Wild Chimichurri Venison with Charred Pepper Salad & Potato Wedges
The perfect weeknight feast - wild British venison topped with smoky chimichurri. A chunky pan-fried vegetable salad adds freshness and zing. All accompanied by a side of chips, coated in a warm Brazilian spice blend. What's not to love?
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 4 large potatoes
- 200g baby tomatoes
- 4 x wild venison haunch steaks
- 2 tbsp chimichurri (Parsley, Rapeseed Oil, Shallots, Olive Oil, White Wine Vinegar, Red Chilli, Salt, Oregano, Green Jalapeno, Roasted Garlic Granules, Spinach Flavour,)
- 1 handful of fresh coriander
- 2 onion
- 2 pepper
- 1 tbsp red wine vinegar
- 2 tsp brazilian spice blend (Roasted Garlic Powder, Onion Powder, Smoked Paprika, Red Bell Pepper, Black Pepper, Chilli Powder, Turmeric Powder, Cumin Powder, Parsley, Citric Acid, Sea Salt)
Nutritional Information
Calories: 499
Protein: 35g
Carbs: 50g
Fat: 18g
Wild Chimichurri Venison with Charred Pepper Salad & Potato Wedges
The perfect weeknight feast - wild British venison topped with smoky chimichurri. A chunky pan-fried vegetable salad adds freshness and zing. All accompanied by a side of chips, coated in a warm Brazilian spice blend. What's not to love?
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out 2 large frying pans
Get the potatoes in the oven
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the potato into wedges and place onto the lined baking tray. Toss with 1 tbsp oil, half of the Brazilian spice blend and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Time for the veg
- Deseed and dice the peppers into 2cm cubes. Peel and cut the onions into 8 wedges. Halve the tomatoes
- Heat a large frying pan with 1 tbsp oil on a medium-high heat. Once hot, add the pepper and onion and cook for 6-8 mins, until softened and lightly charred
- Add the tomatoes and continue to cook for another 3-4 mins, until softened
Meanwhile, get sizzlin'
- Heat the other large frying pan with 1 tbsp oil on medium-high heat. Sprinkle the remaining Brazilian spice mix over the steaks
- Once the pan is hot, add the venison and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well done). Quickly sear the edges of the steaks, then remove from the pan and leave to rest
Last bits & plate up
- Roughly chop the coriander, then stir into the veg. Add the vinegar and season to taste with salt and pepper
- Slice the steaks against the grain
- Serve the steaks, potato wedges and vegetables between plates. Top with the chimichurri
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