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.
Venison, creamy mushroom sauce & roasted carrots
.
Prep in 10
High protein
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 2 garlic clove
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 4 x wild venison haunch steaks
- 2 portobello mushrooms
- 2 shallot
- 4 carrot
- 160g sliced cavolo nero
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 parsnip
- 1 tbsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 376
Protein: 35g
Carbs: 29g
Fat: 14g
Venison, creamy mushroom sauce & roasted carrots
.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7 and boil a kettle.
- Peel the carrots and parsnips, cut into strips. Cut each shallot in half lengthways and peel off the skin. Place all into an oven proof dish, season with sea salt and black pepper, sprinkle with just half the Italian dried herbs, drizzle with 2 tsp oil and mix. Place the dish in the oven for 25 mins, or until roasted.
- Meanwhile, dissolve the stock cube in a jug with 250ml boiling water. Peel and crush or finely chop the garlic. Thinly slice the mushrooms. Thinly slice the cavolo nero leaves, removing the thick stalk.
- Heat a medium sized-frying pan with 2 tsp oil. Add the mushroom, garlic and remaining Italian herbs, cook for 4 mins until softened, then add the stock and mustard, simmer for a further 2 mins, until slightly reduced then stir through the yoghurt, season with black pepper. Turn off the heat and reserve for later.
- Heat a second frying pan with 3 tsp oil on a medium heat, add the venison steaks, season. 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). Remove the steaks from the pan transfer to a side plate to rest, cover to keep warm.
- Re-heat the same frying pan used for the venison with 1 tsp oil, add the cavolo, and a splash of water, cook for 3-4 mins, until softened.
- Warm up the creamy mushroom sauce. Serve the roasted parsnip, carrot and shallot between two warm plates, serve the venison and cavolo nero alongside. Spoon the creamy sauce over the venison.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.