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Wild Venison with Balsamic Beetroot & Cavolo Nero
Steak and mash - the 'Mindful Chef' way. British wild venison steaks are seared till juicy and cooked to your liking. Add cavolo nero and balsamic beetroot for veg. Garlicky mashed potato, studded with chives completes a classic dinner.
High protein
Low sat fat
Serving size
Ingredients
- 1 handful of fresh chives
- 2 wild venison haunch steaks
- 80g sliced cavolo nero
- 2 large potatoes
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 2 garlic clove
- 200g raw beetroot
Nutritional Information
Calories: 552
Protein: 37g
Carbs: 53g
Fat: 21g
Ingredients
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 80g sliced cavolo nero (use half)
- 200g raw beetroot (use half)
- 2 large potatoes
- 1 wild venison haunch steak
- 1 handful of fresh chives (use half)
- 2 garlic clove
Nutritional Information
Calories: 745
Protein: 43g
Carbs: 93g
Fat: 21g
Wild Venison with Balsamic Beetroot & Cavolo Nero
Steak and mash - the 'Mindful Chef' way. British wild venison steaks are seared till juicy and cooked to your liking. Add cavolo nero and balsamic beetroot for veg. Garlicky mashed potato, studded with chives completes a classic dinner.
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Cooking Instructions
- Bring a saucepan filled with salted hot water to a boil. Peel and roughly chop the potatoes, then add to the saucepan. Simmer for 18-20 mins, until soft, then drain. Finely chop the chives. Finely chop or crush the garlic. Return the potato to the pan and mash with three-quarters of the chives, half the garlic, 1 tbsp olive oil, a pinch of sea salt and black pepper.
- Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Season the steaks with sea salt and black pepper. Add the steaks and cook (as a guide: 3-4 mins on each side for medium-rare or 5-6 mins for well done). Remove and leave to rest, before slicing against the grain.
- Peel and coarsely grate the beetroot. Heat a medium frying pan with 1/2 tbsp oil on medium-high heat. Add the beetroot and 2 tbsp water (1 tbsp for 1 person). Cook for 5-7 mins, stirring occasionally, until softened. Remove from the heat and stir in the vinegar. Season with sea salt and black pepper.
- Reheat the venison pan with 1 tsp oil on medium-high heat. Add the cavolo nero and the remaining garlic, and cook for 1 min. Add 2 tbsp water (1 tbsp for 1 person) and cook for another 2-3 mins, until soft. Season with sea salt and black pepper.
- Serve the mash onto plates alongside the beetroot and cavolo nero. Top with the venison. Garnish with the remaining chives.
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