Spiced Venison Steak with Tikka Mash & Kale

Serving size

1 person 2 people 4 people

Ingredients

1 tsp nigella seeds

(Nigella Seeds)
2 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tbsp tikka paste (Mustard)

(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
2 wild venison haunch steaks
80g sliced kale
1 handful of fresh coriander
1 unwaxed lime
1 onion
2 large potatoes

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	541Kcal
	465kJ	2265kJ
Fat	4.7g	23g
of which saturates	0.9g	4.2g
Carbohydrates	10g	48g
of which sugars	1.4g	6.7g
Protein	7.4g	36g
Salt	0.09g	0.43g
Fibre	1.3g	6.3g

Ingredients

1 tsp nigella seeds (use half)

(Nigella Seeds)
1 onion (use half)
2 large potatoes
1 unwaxed lime (use half)
1 wild venison haunch steak
80g sliced kale (use half)
1 tbsp tikka paste (use half) (Mustard)

(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
1 handful of fresh coriander
2 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	105Kcal	729Kcal
	438kJ	3052kJ
Fat	3.4g	23g
of which saturates	0.6g	4.4g
Carbohydrates	12g	87g
of which sugars	1.2g	8.5g
Protein	5.9g	41g
Salt	0.07g	0.45g
Fibre	1.5g	10g

Back

High protein Low sat fat

Spiced Venison Steak with Tikka Mash & Kale

Prep time: 15 mins

Total time: 35 mins

Cuisine: Indian

Food group: Beef

Wild British venison is the star of the show here, spiced up with Indian tikka paste! Serve with curried kale and tikka-spiced potato mash, brightened with a spritz of lime and coriander. Just the thing for some weeknight zing!

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a peeler, a sieve, a masher, a grater, a measuring jug & a medium frying pan

Make the mash

Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper.
Peel and roughly cut the potatoes into 3cm chunks, then add to the saucepan of boiling water. Simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with 1 tbsp oil, a pinch of salt and pepper

Do the prep

Meanwhile, peel the onion and cut into 1cm wedges. Zest half the lime, then cut into 4 wedges. Roughly chop the coriander. Pick any woody stalks from the kale

Get sizzlin'

Heat the medium 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)
Add half the tikka paste to the pan and turn to coat the venison. Quickly seal the edges of the steaks, then remove from the pan and leave to rest. Cover to keep warm

Make the curried kale

Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the onion wedges and cook for 5-7 mins, until starting to soften
Add the kale, ginger & garlic paste and half the remaining tikka paste. Cook for 2 mins, then add 100ml water (50ml for 1 person)
Simmer for 2-3 mins, until most of the liquid has gone. Stir in half the coriander and a small squeeze of lime juice, then season with salt

Plate up

Stir the remaining tikka paste into the mash
Slice the steaks against the grain, then share between plates with the tikka mash and kale alongside
Garnish with the nigella seeds, lime zest, remaining lime wedges and remaining coriander