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.
Truffle Venison with Spinach, Mushooms & Mash
Venison haunch with garlicky spinach and mushrooms and olive oil mash potato. Finished with truffle oil.
Ready in 20
High protein
New
Low sat fat
Serving size
Ingredients
- 1 wild venison haunch steak
- 1 shallot
- 1 large potatoes
- 1 garlic clove
- 1 tbsp extra virgin olive oil with white truffle flavouring (use half) (extra virgin olive oil, white truffle flavouring)
- 40g baby spinach
- 120g chestnut mushrooms (use half)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
Nutritional Information
Calories: 505
Protein: 38g
Carbs: 46g
Fat: 18g
Ingredients
- 1 garlic clove
- 120g chestnut mushrooms
- 1 shallot
- 2 wild venison haunch steaks
- 1 tbsp extra virgin olive oil with white truffle flavouring (extra virgin olive oil, white truffle flavouring)
- 2 large potatoes
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 40g baby spinach
Nutritional Information
Calories: 511
Protein: 36g
Carbs: 43g
Fat: 21g
Truffle Venison with Spinach, Mushooms & Mash
Venison haunch with garlicky spinach and mushrooms and olive oil mash potato. Finished with truffle oil.
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Cooking Instructions
- Boil the kettle. Peel and roughly chop the potatoes. Place in a saucepan and cover with salted boiling water. Simmer for 18-20 mins, until soft, then drain. Return the potato to the pan and mash with 1/2 tbsp olive oil, sea salt and black pepper.
- Meanwhile, thinly slice the mushrooms, finely slice the shallot and finely chop or crush the garlic.
- Season the venison with sea salt and black pepper. Heat a medium frying pan with 1/2 tbsp oil on medium-high heat. Add the venison and cook for 4-5 mins on each side, or until golden brown and cooked through with the juices running clear. Transfer to a plate and leave to rest, cover to keep warm. then slice against the grain.
- Return the pan with 1 tsp oil to a medium-high heat. Add the mushrooms and cook for 3-4 mins, until soft and golden brown. Add the shallot and garlic to the pan, cook for 2-3 mins, until softened, then stir in the spinach to wilt. Season to taste with sea salt and black pepper.
- Finally, slice the venison against the grain, and serve on plates alongside the garlicky mushrooms and mash potato. Finish with a drizzle of truffle oil over the top of the mushrooms and venison.
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