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.
Venison Haunch Steak with Balsamic Veg & Horseradish Sauce
Our homemade horseradish cream sauce is irresistible. Try it with tender wild British venison steaks, pan-fried until golden brown and juicy. Serve with crispy roast potatoes, vibrant green beans and juicy tomatoes, flavoured with a splash of sweet balsamic. Delish!
High protein
Low sat fat
Serving size
Ingredients
- 1 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 110g baby tomatoes
- 240g green beans
- 2 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 garlic clove
- 1 shallot
- 4 x wild venison haunch steaks
- 4 large potatoes
Nutritional Information
Calories: 525
Protein: 37g
Carbs: 47g
Fat: 19g
Venison Haunch Steak with Balsamic Veg & Horseradish Sauce
Our homemade horseradish cream sauce is irresistible. Try it with tender wild British venison steaks, pan-fried until golden brown and juicy. Serve with crispy roast potatoes, vibrant green beans and juicy tomatoes, flavoured with a splash of sweet balsamic. Delish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 8
- Line a baking tray with parchment paper
- Pull out a measuring jug, a small frying pan & a large frying pan
Get the potatoes on
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Dice the potatoes into 2cm chunks
- Place onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 15-20 mins
Make the horseradish sauce
- Finely dice the shallot. Finely chop or crush the garlic
- Heat the small frying pan with 1 tbsp oil on low heat. Once hot, add the shallot and cook for 4-6 mins, until softened
- Add the garlic and cook for 1-2 mins. Add the cashew cream, stock powder and 100ml water
- Increase the heat to medium and simmer for 2-3 mins, until the sauce thickens slightly. Stir in the horseradish puree. Season with salt and pepper
Roast the green beans & tomatoes
- Trim the green beans
- After 15-20 mins of roasting, add the green beans and whole tomatoes to the potato tray. Season with salt and pepper
- Roast for a final 10 mins, until the veg is soft and golden
Get sizzlin'
- Meanwhile, heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook for 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
Plate up
- Once the veg is roasted, toss the tomatoes and green beans with the balsamic vinegar
- Slice the steaks against the grain, then serve onto plates, with the potatoes, green beans and tomatoes alongside. Spoon the horseradish sauce over the steaks
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