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 Parsnip & Carrot Dauphinoise
Our festive take on wild British venison steaks, pan-fried with juicy oranges till golden and tender. Dollop with a tangy cranberry sauce, fragranced with warming allspice. Creamy dauphinoise and wilted spinach on the side for comfort and joy.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 3 garlic clove
- 2 parsnip
- 400ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- ½ tsp allspice
- 4 x wild venison haunch steaks
- 2 orange
- 2 carrot
- 160g baby spinach
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
Nutritional Information
Calories: 436
Protein: 35g
Carbs: 30g
Fat: 20g
Wild Venison Haunch with Parsnip & Carrot Dauphinoise
Our festive take on wild British venison steaks, pan-fried with juicy oranges till golden and tender. Dollop with a tangy cranberry sauce, fragranced with warming allspice. Creamy dauphinoise and wilted spinach on the side for comfort and joy.
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Bring a large saucepan filled with salted water to a boil
- Pull out a small saucepan, a large frying pan, a small ovenproof dish, a peeler & a sieve
Cook the carrots & parsnips
- Cut the carrots and parsnips diagonally into 1/2cm thin discs (peel optional)
- Add to the saucepan and boil for 15-18 mins, until soft, then drain
Make the dauphinoise
- Finely chop or crush the garlic
- Place in the small saucepan with the cream, then bring to a boil. Cook on high heat for 3-4 mins, until reduced by half. Season generously with salt and pepper
- Add the cooked carrots and parsnips to the cream and mix well
- Transfer to the small ovenproof dish and flatten the mixture with the back of a spoon. Grill for 8-12 mins, until golden brown
Get sizzlin'
- Meanwhile, peel the oranges and remove the segments
- Heat the large frying pan with 2 tbsp oil on medium-high heat
- Season the venison with salt and pepper. Once the pan is 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)
- In the final 2-3 mins of cooking, add half the orange segments
- Quickly seal the edges of the steaks, then remove everything from the pan. Cover in foil and leave to rest
Make the cranberry sauce
- Clean the carrot saucepan. Roughly chop the remaining orange segments
- Add them to the saucepan along with the cranberry relish, a pinch of allspice, 2 tbsp water and any venison resting juices
- Simmer on medium heat for 2-3 mins, until a thick sauce forms
Last bits & plate up
- Rinse the spinach
- Reheat the venison frying pan on medium heat. Once hot, add the spinach and a splash of water, and cook for 1-2 mins, until wilted. Season with salt and pepper
- Slice the venison steaks against the grain
- Serve the dauphinoise alongside the spinach and venison steaks. Pour over the cranberry sauce
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