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.
Red Pesto Venison Haunch Steaks with Italian-style Potato Salad & Olives
Sometimes only a steak will do. Our high-protein wild British venison haunch steak is dressed in red pesto and paired with a hearty potato salad, stuffed with olives, broccoli, and sweet seasonal tomatoes. And just like that, dinner is served!
High protein
Low sat fat
Serving size
Ingredients
- 180g Tenderstem broccoli
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 garlic clove
- 1 handful of fresh flat-leaf parsley
- 110g baby tomatoes
- 20g pitted green olives
- 2 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 2 wild venison haunch steaks
- 1 onion (use half)
- 6 baby potatoes
Nutritional Information
Calories: 526
Protein: 37g
Carbs: 33g
Fat: 27g
Ingredients
- 180g Tenderstem broccoli (use half)
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 20g pitted green olives (use half)
- 1 wild venison haunch steak
- 1 garlic clove (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 tbsp red pesto (use half) (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 110g baby tomatoes (use half)
- 6 baby potatoes
- 1 onion (use a quarter)
Nutritional Information
Calories: 647
Protein: 41g
Carbs: 57g
Fat: 28g
Red Pesto Venison Haunch Steaks with Italian-style Potato Salad & Olives
Sometimes only a steak will do. Our high-protein wild British venison haunch steak is dressed in red pesto and paired with a hearty potato salad, stuffed with olives, broccoli, and sweet seasonal tomatoes. And just like that, dinner is served!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a small bowl & a sieve
Get the veg on & make the pickled onion
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Quarter the potatoes, then add to the saucepan and simmer for 10 mins
- Meanwhile, trim and cut the broccoli into thirds. Thinly slice the half onion and place into the small bowl, along with the vinegar and a pinch of salt. Mix well and leave to pickle
- After 10 mins, add the broccoli to the potato pan and cook for another 3-4 mins, until both are softened, then drain
Get sizzlin'
- Heat the large frying pan with 1 tbsp oil on medium heat. Once 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)
- In the last 1 min, spread over half the red pesto to coat, then quickly sear the edges of the steaks. Remove from the pan and leave to rest
Build the potato salad
- Halve the olives and tomatoes. Roughly chop the parsley. Roughly chop or crush the garlic
- To the large bowl, add the potatoes, broccoli, tomatoes, olives, pickled onion (without the pickling juice), parsley, garlic, remaining pesto and 1 tbsp olive oil. Season with salt and pepper
- Add a splash of pickling juice to the salad and toss to combine
Plate up
- Thinly slice the steaks against the grain
- Share the salad between bowls, topped with the steak. Drizzle over any juices from the steak pan
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