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 Sharing Fillet with Celeriac Mash & Creamed Sprouts
A real feast. Tender and richly flavoured, wild British venison sharing fillets are paired with our fluffy, celeriac and potato mash. Thyme and garlic creamed leeks and sprouts on the side. All tied up with a bright and beautiful cranberry gravy.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 leek (use half)
- 45g cranberry relish (use half) (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 150g vegetable gravy (use half) (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 6 brussels sprouts
- 1 handful of fresh thyme (use half)
- 400g celeriac (use half) (Celery)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 3 garlic clove
- 1 wild venison haunch steak
Nutritional Information
Calories: 530
Protein: 39g
Carbs: 30g
Fat: 28g
Ingredients
- 1 leek
- 3 garlic clove
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 150g vegetable gravy (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 6 brussels sprouts
- 400g celeriac (Celery)
- 1 handful of fresh thyme
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 venison sharing fillet
Nutritional Information
Calories: 470
Protein: 29g
Carbs: 27g
Fat: 27g
Venison Sharing Fillet with Celeriac Mash & Creamed Sprouts
A real feast. Tender and richly flavoured, wild British venison sharing fillets are paired with our fluffy, celeriac and potato mash. Thyme and garlic creamed leeks and sprouts on the side. All tied up with a bright and beautiful cranberry gravy.
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Cooking Instructions
- Preheat oven to 220C / fan 200C / gas mark 7. Peel and dice the celeriac into 3cm cubes. Bring a saucepan filled with lightly salted hot water to a boil. Add the celeriac and simmer for 15-20 mins, until soft, then drain. Return to the pan and crumble in half the stock cube. Mash with one-third of the cream. Season to taste with sea salt and black pepper.
- Meanwhile, strip the thyme leaves from the stalks. Trim and finely slice the sprouts. Trim and thinly slice the leek into half-moons. Finely chop or crush the garlic.
- Heat a frying pan with 1 tbsp oil on medium heat. Add the leeks, garlic and sprouts, then cook for 3-4 mins, until softened. Add the thyme, mustard, remaining cream and 50ml of water (25ml for 1 person). Bring to a boil, then simmer for 2-4 mins, until the sauce has thickened and the veg is soft. Season with sea salt and black pepper to taste.
- Heat another frying pan with 1 tbsp oil on medium-high heat. Season the venison with sea salt and black pepper. For the 2 person sharing fillet, cook as a guide: 2-3 mins on each side, quickly sear the edges, then transfer to the oven for 5-6 mins, turning halfway through for medium-rare. For medium-well, cook for 3-4 mins on each side, quickly sear the edges, then transfer to the oven for 5-6 mins, turning halfway through. Leave to rest, before slicing against the grain.
- For the 1 person steak, cook for 3-4 mins on each side for medium-rare or 5-6 mins for well done. Leave to rest, before slicing against the grain.
- Wipe the pan clean, then add the gravy and the cranberry relish. Cook for 1-2 mins on medium-high heat, until heated through. Serve the venison alongside the celeriac mash and creamed sprouts, then pour the gravy on top.
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