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.
Serving size
Ingredients
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
Allergens
Contains:
Sulphites, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 81Kcal | 488Kcal |
| 338kJ | 2042kJ | |
| Fat | 2.2g | 13g |
| of which saturates | 0.4g | 2.6g |
| Carbohydrates | 9g | 55g |
| of which sugars | 4.0g | 24g |
| Protein | 6.2g | 38g |
| Salt | 0.07g | 0.43g |
| Fibre | 1.9g | 12g |
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
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.
Cooking Instructions
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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