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Wild Venison Haunch Steak with Mustard Mash & Roasted Root Veg

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High protein 1/3 daily fibre 4 of 5 a day Low sat fat Balanced

Wild Venison Haunch Steak with Mustard Mash & Roasted Root Veg

Prep time: 20 mins
Total time: 35 mins
Cuisine: British
Food group: Beef

Creamy, mustardy mash. Sweet roasted beetroot. Juicy wild British venison haunch steaks. And, a decadent cranberry gravy to tie it all together. This warming feast is smart enough for a dinner party, but comforting enough for a Tuesday.

Cooking Instructions

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.

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 medium saucepan filled with salted water to a boil
  • Pull out a large frying pan, a measuring jug, a sieve, a masher & a peeler

Make the mash

  • Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
  • Peel and roughly dice the potatoes into 3cm chunks, then add to the saucepan
  • Simmer for 15 mins, until soft, then drain and mash until smooth

Prep & 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 olive oil and a pinch of salt and pepper
  • Pick the rosemary leaves from the stalks and finely chop. Add half the rosemary to the veg tray. Roast for 22-25 mins / air fryer 18-20 mins, until soft and golden

Cook the cavolo nero

  • Meanwhile, rinse the cavolo nero leaves, then strip from the stalks and cut into bite-sized pieces. Finely chop the chives
  • Heat the large frying pan with 1/2 tsp olive 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

Sizzle the steaks

  • Reheat the frying pan with 1 tsp olive oil on a medium-high heat
  • Rub the steaks with 1/2 tsp oil and the remaining rosemary (reserving a pinch of rosemary for later). Once hot, add the steaks to the pan and cook until golden brown (as a guide: 3-4 mins on each side for medium-rare or 5-6 mins on each side for well-done). Quickly sear the edges of the steaks, then remove from the pan. Set aside to rest

Last bits & plate up

  • Add the vinegar and reserved rosemary to the steak pan and cook for 1 min, then stir in the stock powder and 200ml hot water (100ml for 1 person). Bring to a simmer and cook for 4-5 mins, until reduced slightly. Stir through half the cranberry relish and season to taste
  • Stir the mustard, cavolo nero, chives and a pinch of salt through the mash. Slice the steaks against the grain
  • Share the steaks between plates, with the mash, roast veg and remaining cranberry relish on the side. Drizzle the steaks with any remaining sauce from the pan

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