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Spiced Venison Steak with Tikka Mash & Kale
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!
High protein
Low sat fat
Serving size
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
Nutritional Information
Calories: 541
Protein: 36g
Carbs: 48g
Fat: 23g
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)
Nutritional Information
Calories: 729
Protein: 41g
Carbs: 87g
Fat: 23g
Spiced Venison Steak with Tikka Mash & Kale
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!
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Cooking Instructions
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
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