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.
Sesame Venison with Carrot Edamame Salad & Rice
Tender British wild game takes centre stage in this spread. Venison haunch steaks coated with sesame seeds and tamari. A crunchy salad of carrot ribbons and protein-rich edamame. Brown rice on the side. A scattering of sliced chilli and shichimi togarashi for kick. A weeknight meal for winners.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 4 x wild venison haunch steaks
- 100g edamame beans (Soya)
- 2 onion
- ½ tsp shichimi togarashi (Sesame) (crushed red chillies, orange peel, black sesame seed, white sesame seed, sansho pepper, ginger, nori)
- 1 chilli
- 1 tbsp sesame oil (Sesame)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 carrot
- 2 spring onion
- 4 tsp sesame seeds (Sesame)
- 2 tbsp rice wine vinegar
- 160g brown rice (brown rice (100%))
Nutritional Information
Calories: 496
Protein: 38g
Carbs: 42g
Fat: 19g
Sesame Venison with Carrot Edamame Salad & Rice
Tender British wild game takes centre stage in this spread. Venison haunch steaks coated with sesame seeds and tamari. A crunchy salad of carrot ribbons and protein-rich edamame. Brown rice on the side. A scattering of sliced chilli and shichimi togarashi for kick. A weeknight meal for winners.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Heat a large saucepan filled with salted boiling water on high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Heat an ovenproof frying pan on medium-high heat. Add the sesame seeds and toast for 1-2 mins, until light golden brown. Remove and set aside.
- Make the carrot edamame salad. Finely slice the onions. Reheat the pan on medium-high heat with 1 tbsp oil. Add the onions and cook for 6-8 mins, until softened. Season with sea salt. Meanwhile, peel the carrots into ribbons and place in a mixing bowl. Add the edamame beans, sesame oil and vinegar to the onion pan. Cook for 2 mins, then transfer the onion mixture to the bowl with the carrots. Toss to combine.
- Reheat the pan to high heat with 1 tbsp oil. Add the venison and cook for 2-3 mins, per side, until golden brown. Season with sea salt and black pepper. Add the tamari and turn the steak until most of it evaporates. Scatter half the sesame seeds over the venison. Transfer to a lined baking tray and bake for 5 mins, until cooked through.
- Finely slice the chilli (remove the seeds for less heat) and spring onions. Serve the rice onto plates. Top with the carrot edamame salad and the venison. Garnish with chilli (to taste), spring onions, shichimi togarashi and remaining sesame seeds.
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