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Serving size
Ingredients
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
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 85Kcal | 539Kcal |
| 357kJ | 2255kJ | |
| Fat | 2.7g | 17g |
| of which saturates | 0.5g | 3.0g |
| Carbohydrates | 9g | 56g |
| of which sugars | 2.4g | 15g |
| Protein | 6.1g | 39g |
| Salt | 0.17g | 1.1g |
| Fibre | 1.8g | 11g |
High protein
1/3 daily fibre
6 plants
Low sat fat
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!
Cooking Instructions
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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