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Pepper Crusted Venison and Dauphinoise Potatoes
Pepper Crusted Venison and Dauphinoise Potatoes

Pepper Crusted Venison and Dauphinoise Potatoes

with Apple, Pea Shoot & Walnut Salad

This Pepper Crusted Venison and Dauphinoise Potatoes is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Nuts
Milk
Egg
Sulphites

The quantities provided above are averages only.

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 war 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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Venison Leg Steaks

450 grams

Potatoes

2 unit(s)

Garlic Clove**

1 unit(s)

Apple

20 grams

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

12 grams

Red Wine Vinegar

(Contains: Sulphites)

2 sachet(s)

Cracked Black Pepper

40 grams

Pea Shoots

Not included in your delivery

75 milliliter(s)

Reserved Potato Water

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kcal)692 kcal
Energy (kJ)2897 kJ
Fat39.4 g
of which saturates18.6 g
Carbohydrate54.3 g
of which sugars9.8 g
Dietary Fibre6.8 g
Protein36.4 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Pan
Colander
Baking Tray
Oven dish
Medium Bowl
Aluminum Foil

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the steaks from your fridge to allow them to come up to room temperature. Bring a large saucepan of water with 1/2 tsp salt to the boil.

Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).

Quarter, core and thinly slice the apple (no need to peel).

Cook the Potatoes
2

When your pan of water is boiling, add the potato slices and cook until you can easily slip a knife through, 8-12 mins.

Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the garlic and cook until fragrant, 30 secs.

Add the creme fraiche, chicken stock paste, reserved potato water and half the cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Make your Dauphinoise
3

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top.

Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

Meanwhile, in a medium bowl, combine the red wine vinegar, walnuts and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set the dressing aside.

Stir-Fry the Apple
4

Clean your frying pan and return to medium-high heat with a drizzle of oil.

Once hot, add the apple slices and stir-fry until softened, 5-6 mins.

Once cooked, transfer to the bowl of dressing.

Bring on the Steaks
5

Sprinkle the steaks with salt and the cracked black pepper, ensuring they're well coated.

Return the (now empty) pan to medium-high heat with a drizzle of oil.

Once hot, lay in the steaks and brown for 1 min on each side.

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 venison. It's safe to eat when browned on the outside.

Finish and Serve
6

Once the steaks are cooked, transfer to a board, loosely cover in foil and allow to rest for a few mins before slicing widthways.

Serve the steaks on your plates with the dauphinoise potatoes alongside.

Toss the pea shoots in the apple and walnut dressing and serve alongside.

Enjoy!

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