Wild Venison Steaks with Parsnip & Carrot Dauphinoise

Serving size

1 person 2 people 4 people

Ingredients

½ tsp ground nutmeg
1 orange
45g cranberry relish

(Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
1 parsnip
200ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
2 garlic clove
2 wild venison haunch steaks
1 carrot
80g baby spinach

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	81Kcal	454Kcal
	337kJ	1900kJ
Fat	3.5g	20g
of which saturates	0.6g	3.6g
Carbohydrates	6g	34g
of which sugars	4.0g	23g
Protein	6.3g	36g
Salt	0.12g	0.69g
Fibre	1.5g	8.4g

Ingredients

0.5 tsp ground nutmeg (use half)
1 orange (use half)
1 wild venison haunch steak
80g baby spinach (use half)
2 garlic clove
200ml cashew cream (use half) (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
45g cranberry relish (use half)

(Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
1 carrot (use half)
1 parsnip (use half)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	81Kcal	465Kcal
	339kJ	1944kJ
Fat	3.5g	20g
of which saturates	0.6g	3.7g
Carbohydrates	6g	35g
of which sugars	4.0g	23g
Protein	6.5g	37g
Salt	0.12g	0.69g
Fibre	1.5g	8.5g

Back

High protein 5 plants Low sat fat

Wild Venison Steaks with Parsnip & Carrot Dauphinoise

Prep time: 15 mins

Total time: 30 mins

Cuisine: French

Food group: Beef

Our festive take on wild British venison, pan-fried with juicy clementines 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.

Cooking Instructions

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.

Preheat the grill to high heat (240C). Slice the carrot and parsnip diagonally into 1/2cm thin discs (peel optional). Place into a saucepan and cover with salted hot water. Bring to a boil and cook for 15-18 mins, until soft, then drain.
Make the dauphinoise; finely chop or crush the garlic. Place in a 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 sea salt and black pepper. Add the cooked carrot and parsnips to the cream and mix well. Transfer into a small ovenproof dish and flatten the mixture with the back of a spoon. Grill for 8-12 mins, until golden brown.
Meanwhile, peel the clementine and remove the segments. Heat a large 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). In the final 2-3 mins of cooking, add half the clementine segments. Then remove everything from the pan and set aside. Allow the venison to rest, before thinly slicing against the grain.
Wipe the carrot saucepan clean. Roughly chop the remaining clementine segments. Place them in the saucepan with the cranberry relish, a splash of water, a pinch of allspice and any venison resting juices. Simmer on medium heat for 2-3 mins, until a thick sauce forms.
Reheat the venison frying pan to medium heat. Add the spinach and cook for 1-2 mins, until wilted. Season with sea salt and black pepper.
Serve the dauphinoise alongside the spinach and venison steaks. Pour over the cranberry sauce.