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Wild Venison Haunch Steak, Mustard Mash & Roasted Root Veg
Creamy, mustardy mash. Sweet roasted beetroot. Juicy British haunch steaks. And, a cranberry gravy to tie it all together. This wintery feast is smart enough for a dinner party, but comforting enough for a Tuesday.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 handful of fresh rosemary
- 200g raw beetroot
- 2 tsp cornflour
- 2 wild venison haunch steaks
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 handful of fresh chives
- 2 large potatoes
- 2 carrot
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 80g sliced cavolo nero
- 2 garlic clove
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
Nutritional Information
Calories: 583
Protein: 40g
Carbs: 78g
Fat: 12g
Ingredients
- 45g cranberry relish (use half) (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 200g raw beetroot (use half)
- 80g sliced cavolo nero (use half)
- 1½ large potatoes
- 11g beef stock powder (use half) (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 2 tsp cornflour (use half)
- 1 wild venison haunch steak
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh chives (use half)
- 1½ garlic clove
- 1 handful of fresh rosemary (use half)
- 1½ carrot
Nutritional Information
Calories: 773
Protein: 43g
Carbs: 104g
Fat: 20g
Wild Venison Haunch Steak, Mustard Mash & Roasted Root Veg
Creamy, mustardy mash. Sweet roasted beetroot. Juicy British haunch steaks. And, a cranberry gravy to tie it all together. This wintery feast is smart enough for a dinner party, but comforting enough for a Tuesday.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a sieve, a masher, a peeler, a large frying pan & a measuring jug
Make the mash
- Peel the potatoes, cut into small chunks and add to the saucepan
- Simmer for 15 mins, until soft, then drain and mash
Prep and roast the veg
- Finely chop or crush the garlic. Slice the carrots into discs. Peel the beetroot and cut into wedges
- Add all to the lined baking tray with 1 tsp oil, salt and pepper
- Remove the rosemary leaves from their stalks and finely chop. Add half the rosemary to the tray. Mix and roast for 22-25 mins / air fryer 18-20 mins, until cooked
Cook the cavolo nero
- Meanwhile, pat the steaks dry, then rub with 1/2 tsp oil and the remaining rosemary. Set aside
- Remove any woody stalks from the cavolo nero and then slice. Finely chop the chives
- Heat the large frying pan with 1/2 tsp oil on a high heat. Once hot, add the cavolo nero, season with salt and cook for 3-4 mins, until wilted. Remove from the pan and set aside
Cook the steaks
- Reheat the pan with 1 tsp oil on a medium-high heat
- Season the steaks with salt. Once hot, add the steaks to the pan and cook until golden brown (as a guide: 2-3 mins on each side for medium-rare or 4-5 mins on each side for well-done)
- Quickly seal the edges of the steaks, then remove from the pan. Set aside to rest
Last bits & plate up
- Dissolve the cornflour in the jug with 2 tbsp cold water
- Add the stock, vinegar, 1 tsp cranberry relish and 300ml boiling water (150ml for 1 person). Pour into the steak pan and simmer for 5 mins
- Stir the mustard, cavolo nero, chives and a pinch of salt through the mash. Slice the steaks against the grain
- Serve with mash, roast vegetables, gravy and remaining cranberry relish
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