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Spanish-Syle Venison Steak with Quinoa, Ve'duja Sauce & Olive Dressing

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Prep in 10 High protein 1/3 daily fibre New 5 plants Low sat fat Balanced

Spanish-Syle Venison Steak with Quinoa, Ve'duja Sauce & Olive Dressing

Prep time: 15 mins
Total time: 25 mins
Cuisine: Spanish
Food group: Beef

Tender wild British venison steaks, oan-seared to perfection, are the star of this show in this vibrant Spanish-style bowl. It tops of a smoky sauce, infused with warm paprika and fiery vegan 'nduja, and fluffy quinoa, to soak up all that flavour. Drizzle with a cooling parsley & olive dressing, and you're ready to dig in.

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

  • Bring a medium saucepan filled with salted water to a boil
  • Pull out two medium frying pans, a small bowl, a sieve & a measuring jug

Get started

  • Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
  • Thinly slice the onion and pepper. Finely chop or crush the garlic

Simmer the sauce & boil the quinoa

  • Heat a medium frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-5 mins, until soft. Season with salt and pepper
  • Add the garlic, smoked paprika & oregano blend and the half pack of vegan 'nduja (add less for less heat) and cook for 2 mins, then stir in the passata and 100ml water (50ml for 1 person). Bring to a boil and simmer for 12-14 mins, until reduced slightly. Add a splash of water if needed
  • Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain

Get sizzlin'

  • Heat the other medium frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the venison and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well done). Quickly sear the edges of the steaks, then remove from the pan and leave to rest
  • Remove the pan from the heat. Add a splash of water to the venison pan to deglaze. Pour the liquid into the sauce and season with salt and pepper to taste

Make the olive dressing

  • Finely chop the olives and parsley, then add both to the small bowl with the juice from half the lemon, 1 tsp olive oil and a pinch of salt and pepper

Plate up

  • Share the sauce and quinoa between bowls, topped with the venison. Drizzle over the olive dressing and garnish with the remaining lemon, cut into wedges

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