Venison Steak with Rosemary Potatoes
with shallot jus, Brussels sprouts & cranberries
There is a special ingredient in your box! The game season has started again: enjoy this tender venison steak, an artisinal and lean piece of meat with a mild gamey flavour.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
120 g
Venison steak
200 g
Potato rounds
1 piece
Shallot
½ piece
Garlic
1 piece
Carrot
75 g
Brussels sprouts
(Contains Celery)
10 g
Dried cranberries
(May be present Sesame, Peanuts, Tree nuts)
½ sprig
Fresh rosemary
10 g
Chopped cashews
(Contains Cashews May be present Peanuts, Tree nuts, Sesame)
40 g
Onion chutney
Not included in your delivery
1 tablespoon
Olive oil
1.5 tablespoon
[Plant-based] butter
50 milliliters
Low sodium beef stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the venison steak out of the fridge and allow to reach room temperature. Preheat the oven to 200°C. Boil plenty of salted water in a deep frying pan for the vegetables. Meanwhile, chop the shallot into half rings and slice the carrot into rounds of no more than 0.5cm thickness. Clean the Brussels sprouts, remove the stem and chop them in half. Finely chop the rosemary. Crush or mince the garlic.
Boil the carrots for 5 - 6 minutes, then add the Brussels sprouts and boil for a further 6 - 8 minutes or until done. Drain and set aside. Meanwhile, transfer the potatoes to a parchment-lined baking sheet. In a small bowl, combine the garlic and rosemary with half of the olive oil, then transfer to the potatoes and toss well to coat. Season with salt and pepper, then roast in the oven for 15 - 17 minutes until golden-brown.
Prepare the stock. Melt a knob of butter in a small saucepan over medium-high heat and fry the shallot for 2 - 3 minutes. Stir in the onion chutney and the stock, then bring to the boil and allow to reduce gently until serving.
Heat the rest of the olive oil in the same deep frying pan over medium-high heat and fry the carrots and Brussels sprouts for 4 - 6 minutes. Stir in the cranberries and cashews and fry for 1 - 2 more minutes. Season to taste with salt and pepper.
Melt a generous knob of butter in a frying pan over high heat. When the butter is nice and hot, fry the venison steak for 2 minutes per side, then remove from the pan. Season to taste with pepper and allow to rest under aluminium foil. Transfer any cooking juices from the pan to the shallot jus and mix well to combine.
Slice the venison steak against the grain and serve with the potatoes. Top the steak with the shallot jus. Serve the vegetables alongside.