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 Haunch, Celeriac Mash, Creamed Sprouts & Cranberry Gravy
A real feast. Tender and richly flavoured, wild British venison is paired with our fluffy, celeriac mash. Thyme and garlic creamed sprouts on the side. All tied up with a bright and beautiful cranberry gravy.
High protein
Low sat fat
Serving size
Ingredients
- 12 brussels sprouts
- 2 large potatoes
- 1 handful of fresh thyme
- 1 leek
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 garlic clove
- 90g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 4 x wild venison haunch steaks
- 300g 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.)
- 400g celeriac (Celery)
- 1 chicken stock cube (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)
- 400ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
Nutritional Information
Calories: 494
Protein: 36g
Carbs: 42g
Fat: 20g
Venison Haunch, Celeriac Mash, Creamed Sprouts & Cranberry Gravy
A real feast. Tender and richly flavoured, wild British venison is paired with our fluffy, celeriac mash. Thyme and garlic creamed 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 and potatoes into 3cm cubes. Bring a saucepan filled with lightly salted hot water to a boil. Add the celeriac and potato, then simmer for 15-20 mins until soft. Drain, return to the pan and crumble in the stock cube. Mash with 100ml cashew cream (half a carton). Season to taste with sea salt and black pepper.
- Meanwhile, strip the thyme leaves from the stalks. Trim and thinly slice the sprouts. Trim and thinly slice the leek into half-moons. Finely chop or crush the garlic. Heat a large frying pan with 1 tbsp oil on medium heat. Add the leek, garlic and sprouts and cook for 5-7 mins, until softened. Add the thyme, mustard, remaining cashew cream and 100ml of water. Bring to a boil, then simmer for 3-4 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 and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well done). Allow the venison to rest, before slicing against the grain.
- Wipe the venison pan clean, then add the gravy and cranberry relish. Cook for 1-2 mins over medium-high heat, until warmed through.
- Serve the venison alongside the mash and creamed sprouts. Pour the gravy on top.
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