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 Venison Haunch Steak, Tomato & Charred Green Bean Salad
Whip up this Italian-inspired salad with tender wild British venison haunch. Toss with charred green beans, roasted sweet potatoes and tomatoes. Plus, a zingy-sweet dressing of raisins, capers, chilli flakes, honey, and balsamic vinegar.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 4 x wild venison haunch steaks
- 40g capers (Water, Salt, Vinegar)
- 1 sweet potato
- 1 tsp chilli flakes
- 240g green beans
- 1 handful of fresh basil
- 4 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 80g mixed salad leaves
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 360g tomatoes (heritage mix)
- 2 romano pepper
- 50g honey
- 2 shallot
Nutritional Information
Calories: 522
Protein: 42g
Carbs: 56g
Fat: 13g
Wild Venison Haunch Steak, Tomato & Charred Green Bean Salad
Whip up this Italian-inspired salad with tender wild British venison haunch. Toss with charred green beans, roasted sweet potatoes and tomatoes. Plus, a zingy-sweet dressing of raisins, capers, chilli flakes, honey, and balsamic vinegar.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a large baking tray
- Pull out a small saucepan, a measuring jug, a large frying pan, a sieve & a large mixing bowl
Roast the sweet potato
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper. Cut the sweet potato into wedges
- Place onto the lined baking tray and toss 1 tbsp oil, a pinch of salt and pepper
- Roast for 15 mins / air fryer 10 mins
Make the dressing
- Add the vinegar, chilli flakes, honey and 100ml water to the small saucepan on medium heat
- Reduce the heat to low, then simmer for 2-3 mins, until reduced and thickened. Remove from the heat and allow to cool
Get cooking
- Trim the green beans. Thinly slice the peppers
- After 15 mins / air fryer 10 mins, add the peppers and beans to the tray with the sweet potato. Toss with 1 tsp oil and a pinch of salt. Return to the oven for a final 10-15 mins/ air fryer 10-15, until everything is soft and golden
- Heat the large frying pan with 1 tbsp oil on medium-high heat
- Season the venison with salt and pepper. 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 leave to rest
Build the salad
- Finely slice the shallots. Halve the tomatoes. Drain and rinse the butterbeans. Roughly chop the capers
- Add all to the large mixing bowl with the sweet potato wedges, green beans, pepper and salad leaves
- Toss to combine. Season to taste with salt and pepper
Plate up
- Thinly slice the venison against the grain
- Serve the salad into bowls. Top with the steaks and tear over the basil. Drizzle over the dressing
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