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Pan-Fried Venison Steaks

Pan-Fried Venison Steaks

with Rosemary Potatoes and Creamy Mustard Sauce

Gastropub
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These Pan-Fried Venison Steaks are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:Under 600 calories
Allergens:NutsMustardMilkSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 bunch(es)

Rosemary

350 grams

Salad Potatoes

1 unit(s)

Pear

2 sachet

Honey

20 grams

Walnuts

(ContainsNuts)

2 unit(s)

Venison Leg Steak

17 grams

Wholegrain Mustard

(ContainsMustard)

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(ContainsMilk)

40 grams

Pea Shoots

1 sachet

Apple Cider Vinegar

(ContainsSulphites)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2203 kJ
Energy (kcal)527 kcal
Fat22.0 g
of which saturates9.0 g
Carbohydrate54 g
of which sugars26.0 g
Protein31 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Small Bowl
Frying Pan
Aluminum Foil
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Chop the salad potatoes in half. Pop them onto a baking tray with half the rosemary. Drizzle with oil and season with salt and pepper. Mix well to coat and lay out in a single layer. When your oven is hot, roast on the top shelf until golden and tender, 25-30 mins.

2

Meanwhile, peel and quarter the pear lengthways. Remove the core and halve each quarter lengthways again. Pop into a small bowl along with half of the honey and a drizzle of oil. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Roughly chop the walnuts.

3

When the potatoes have been in the oven for 15 mins, pop the pears onto the same tray and roast until tender and starting to go golden, 10-12 mins.

4

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, lay the venison into the pan and season with salt and pepper. Brown the meat for 1 min on all sides. Lower the heat slightly and cook for another 1 min on each side. TIP: Venison is best served rare but if you like it more well done, cook for another 2 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. The venison is safe to eat when the outside is browned. Once cooked, rest the steaks on a board loosely covered with foil.

5

While the venison rests, pop the wholegrain mustard, chicken stock paste, creme fraiche, remaining rosemary and water for the sauce (see ingredients for amount) into the pan you cooked the venison in. Gently heat on medium-high until piping hot, 2-3 mins, stirring frequently.

6

Pop the pea shoots and roasted pear into a small bowl along with the walnuts, remaining honey and the cider vinegar. Season with salt and pepper and mix together to coat the salad in the dressing. When ready to eat, thinly slice the venison and serve on your plates with the potatoes and pea shoot salad alongside. Pour the sauce over the venison to finish. Enjoy!