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 Steak with Horseradish Sauce
Our homemade horseradish cream sauce is irresistible. Try it with tender wild British venison steaks, pan-fried until golden brown and juicy. Serve with crispy roasted potatoes, vibrant green beans and juicy tomatoes. Delish!
High protein
Low sat fat
Serving size
Ingredients
- 2 wild venison haunch steaks
- 1 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 110g baby tomatoes
- 160g green beans
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 garlic clove
- 1 shallot
- 2 large potatoes
Nutritional Information
Calories: 630
Protein: 39g
Carbs: 53g
Fat: 28g
Ingredients
- 1 wild venison haunch steak
- 110g baby tomatoes (use half)
- 11g beef stock powder (use half) (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 1 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 160g green beans (use half)
- 1 shallot (use half)
- 1 garlic clove (use half)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 large potatoes
- 1 tbsp horseradish puree (use half) (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
Nutritional Information
Calories: 817
Protein: 44g
Carbs: 92g
Fat: 28g
Wild Venison Haunch Steak with Horseradish Sauce
Our homemade horseradish cream sauce is irresistible. Try it with tender wild British venison steaks, pan-fried until golden brown and juicy. Serve with crispy roasted potatoes, vibrant green beans and juicy tomatoes. Delish!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 8
- Line a baking tray with parchment paper
- Pull out a a small frying pan, a large frying pan & a measuring jug
Get the potatoes on
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Dice the potatoes into 2cm chunks. Place onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 20-25 mins, until soft and golden
Make the horseradish sauce
- Finely dice the shallot. Finely dice or crush the garlic
- Heat the small frying pan with 1 tsp oil on low heat. Once hot, add the shallot and cook for 4-6 mins, until soft and golden
- Add the garlic and cook for 1-2 mins. Add the cashew cream, stock powder and 50ml water (25ml for 1 person)
- Increase the heat to medium and simmer for 2-3 mins, until the sauce has thickened slightly
- Stir in the horseradish puree. Season to taste
Roast the green beans & tomatoes
- Trim the green beans
- After 20 mins of roasting, add the green beans and whole tomatoes to the potato tray. Toss with 1 tsp oil and season
- Roast for another 10 mins, until the veg is soft and golden
Get sizzlin'
- Heat the large frying pan with 2 tsp oil on medium-high heat
- Once the pan is hot, add the steaks and cook (as a guide: cook for 3-4 mins on each side for medium-rare, or 5-6 mins for well done). Quickly seal the edges of the steaks, then remove from the pan and leave to rest
Plate up
- Once the veg is roasted, toss the tomatoes and green beans with the balsamic vinegar. Re-heat the sauce if needed
- Slice the steaks against the grain, then share between plates with the potatoes, green beans and tomatoes alongside
- Spoon the horseradish sauce over the steaks
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.