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Check out the latest recommended times in our Cooking Guidelines.
Rosemary Crusted Venison with Root Veg
This winter spread highlights succulent wild British venison haunch, coated in a delicious rosemary and ground almond crust. Pair with vibrant beetroots, roasted potatoes and carrots and wilted spinach. A true celebration of classic British produce.
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 2 parsnip
- ½ tsp ground allspice (Pimento (Ground Allspice))
- 600g baby potatoes
- 2 tbsp ground almonds (Nuts)
- 4 x wild venison haunch steaks
- 2 carrot
- 25g honey
- 1 handful of fresh rosemary
- 160g baby spinach
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 200g raw beetroot
Nutritional Information
Calories: 488
Protein: 38g
Carbs: 55g
Fat: 13g
Rosemary Crusted Venison with Root Veg
This winter spread highlights succulent wild British venison haunch, coated in a delicious rosemary and ground almond crust. Pair with vibrant beetroots, roasted potatoes and carrots and wilted spinach. A true celebration of classic British produce.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Halve the potatoes. Quarter the carrots and parsnips lengthways (peel optional). Transfer to a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 25 mins, until soft and golden brown.
- Strip the rosemary from the stalks and finely chop. In a small bowl, mix the ground almonds, rosemary and 1 tsp oil. Heat a large frying pan with 2 tsp oil on medium-high heat. Season the venison with sea salt and black pepper and cook for 2-3 mins, per side, until golden brown. Transfer to a lined baking tray.
- Coat the venison with the rosemary crumb, pressing firmly to make a crust. Bake for 5 mins, until cooked through. Remove and leave to rest.
- Peel and coarsely grate the beetroot. Heat a medium frying pan with 1 tsp oil on medium-high heat. Add the beetroot and cook for 4-6 mins, until softened. Add a splash of water if it begins to stick. Remove from the heat and stir in the yoghurt, honey and vinegar. Season with sea salt and black pepper.
- Reheat the venison pan on medium heat. Add the spinach and allspice and cook for 1 min, until wilted. Season with sea salt.
- Serve the beetroot on plates alongside the spinach and roasted veg. Top with the venison.
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