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

Pepper Crusted Venison and Dauphinoise Potatoes

with Apple & Walnut Salad

This Pepper Crusted Venison and Dauphinoise Potatoes takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!


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.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

2 unit(s)

Venison Leg Steaks

450 grams


2 unit(s)

Garlic Clove

1 unit(s)


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)

20 grams


(Contains Nuts May contain Peanut, Sesame, Nuts)

2 sachet(s)

Cracked Black Pepper

50 grams

Baby Leaf Mix

Not included in your delivery

75 milliliter(s)

Reserved Potato Water

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3025 kJ
Energy (kcal)723 kcal
Fat39.7 g
of which saturates18.6 g
Carbohydrate57.5 g
of which sugars9.9 g
Protein39.6 g
Salt1.43 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Oven dish
Medium Bowl
Small Bowl
Aluminum Foil


Get Prepped

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

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 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

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

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

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

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 baby leaves with the apple and walnut dressing and serve alongside.