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.
Wild Venison Haunch with Asparagus & Rocket Salad
Juicy wild venison haunch steak is the star of the show here - you'll sizzle it until tender and serve it alongside a vibrant salad, starring golden roast potatoes, sweet beetroot, crunchy asparagus, peppery rocket and a more-ish olive parsley salsa, to drizzle generously all over. And just like that, dinner is served!
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 4 x wild venison haunch steaks
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 4 large potatoes
- 260g asparagus
- 1 shallot
- 400g raw beetroot
- 80g rocket
- 1 tbsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 1 unwaxed lemon
- 40g pitted green olives
Nutritional Information
Calories: 539
Protein: 39g
Carbs: 56g
Fat: 17g
Wild Venison Haunch with Asparagus & Rocket Salad
Juicy wild venison haunch steak is the star of the show here - you'll sizzle it until tender and serve it alongside a vibrant salad, starring golden roast potatoes, sweet beetroot, crunchy asparagus, peppery rocket and a more-ish olive parsley salsa, to drizzle generously all over. And just like that, dinner is served!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a large mixing bowl & a small bowl
Oven time
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the potatoes into bite-sized pieces. Cut the beetroot into 6 wedges
- Place onto the lined baking tray and toss with the Italian herbs, 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Make the olive salsa
- Finely chop the olives and parsley. Finely dice the shallot
- In the small bowl, combine all with 1 tsp oil and the juice from half the lemon. Season with salt
Get sizzlin'
- Heat the large frying pan with 1 tbsp 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 seal the edges of the steaks, then remove from the pan. Allow the venison to rest
Fry the asparagus
- Cut the asparagus into thirds
- Reheat the steak pan and cook the asparagus for 3-5 mins, until softened
Assemble & plate up
- Slice the venison steaks against the grain
- In the large mixing bowl, combine the cooked veg, rocket and maple & mustard dressing. Season with salt and pepper
- Serve the salad into bowls, topped with the sliced steak. Drizzle over the salsa. Serve with the remaining lemon, cut into wedges
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