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.
Serving size
Ingredients
Ingredients
-
10g beef stock powder(Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 1 shallot
- 120g chestnut mushrooms
- 2 garlic clove
- 2 large potatoes
- 80g sliced cavolo nero
-
2 tsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 80g greek style yoghurt (Milk)
-
1 tbsp Italian herbs(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 2 carrot
- 2 wild venison haunch steaks
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 86Kcal | 596Kcal |
| 360kJ | 2492kJ | |
| Fat | 3.2g | 22g |
| of which saturates | 0.9g | 6.2g |
| Carbohydrates | 8g | 58g |
| of which sugars | 2.6g | 18g |
| Protein | 5.9g | 41g |
| Salt | 0.24g | 1.7g |
| Fibre | 1.5g | 10g |
Ingredients
Ingredients
-
10g beef stock powder (use half)(Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 2 large potatoes
- 80g greek style yoghurt (use half) (Milk)
- 120g chestnut mushrooms (use half)
- 1 shallot (use half)
-
1 tbsp Italian herbs (use half)(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 2 carrot
- 80g sliced cavolo nero (use half)
-
2 tsp Dijon mustard (use half) (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 wild venison haunch steak
- 2 garlic clove
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 79Kcal | 828Kcal |
| 330kJ | 3465kJ | |
| Fat | 2.1g | 22g |
| of which saturates | 0.6g | 6.4g |
| Carbohydrates | 10g | 110g |
| of which sugars | 2.9g | 30g |
| Protein | 4.4g | 47g |
| Salt | 0.16g | 1.7g |
| Fibre | 1.7g | 18g |
High protein
1/3 daily fibre
5 plants
Low sat fat
Pan-Fried Venison Steak with Vegetable Fries & Creamy Mushroom Sauce
Our wild British venison is packed with rich flavour and nutritional goodness. Sizzle the steaks in the pan, then spoon over your very own, homemade mushroom sauce. Balance the creaminess with crispy carrot and potato fries, and serve with leafy cavolo nero.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer to 200C
- Line a baking tray with parchment paper
- Pull out a peeler, a large frying pan, a medium frying pan & a measuring jug
Get the fries into the oven
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the carrots and potatoes into fries (peel optional)
- Place both onto the lined baking tray and toss with half the Italian herbs, 1 tbsp oil and a pinch of salt and pepper
- Roast for 22-25 mins / air fryer 15-18 mins, turning once, until soft and golden
Prep & make the sauce
- Finely chop or crush the garlic. Thinly slice the mushrooms. Thinly slice the shallot
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the mushrooms and shallot and cook for 3-4 mins, until golden. Season with salt and pepper
- Add the garlic and a pinch of the remaining Italian herbs and cook for a further minute
- Stir in the stock and 80ml water (40ml for 1 person). Bring to the boil and simmer for 2-3 mins, then remove from the heat. Stir in the yoghurt and mustard. Taste and season with salt and pepper
Sizzle the venison
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well done). Quickly sear the edges of the steaks, then remove from the pan and leave to rest
Cook the cavolo nero
- Pick any woody stalks from the cavolo nero
- Reheat the venison pan on medium-high heat. Once hot, add the cavolo nero and cook for 1-2 mins, until golden
- Add 2 tbsp water (1 tbsp for 1 person) and steam for 2-3 mins, until soft. Season with salt
Plate up
- Share the venison between plates, with the fries and cavolo nero alongside. Spoon over the mushroom sauce
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