Venison and Truffle Mushroom Sauce
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Venison and Truffle Mushroom Sauce

Venison and Truffle Mushroom Sauce

with Garlicky Spring Greens and Mash

This Venison and Truffle Mushroom Sauce takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!

Under 650 calories

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 time25 minutes


serving amount

450 grams


3 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

150 grams

Sliced Spring Greens

2 unit(s)

Venison Leg Steaks

120 grams

Sliced Mushrooms

10 grams

Chicken Stock Paste

75 grams

Soured Cream

(Contains Milk)

1 sachet(s)

Truffle Zest

Not included in your delivery

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)1846 kJ
Energy (kcal)441 kcal
Fat10.5 g
of which saturates5.2 g
Carbohydrate51.6 g
of which sugars7 g
Protein36.6 g
Salt1.33 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Aluminum Foil
Potato Masher


Get Prepped

Remove the steaks from your fridge to allow them to come up to room temperature.

Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes. Peel and chop the potatoes into 2cm chunks. 

Peel 1 garlic clove per person and set aside, then peel and grate the remaining garlic (or use a garlic press).

Trim and thinly slice the spring onion.

Bring on the Greens

Once boiling, add the potatoes and the whole garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Add the spring greens along with 2 tbsp of water, cover with a tight-fitting lid and cook until wilted, 5-6 mins. Add the grated garlic and cook for 1 min more. Season with salt and pepper.

Transfer to a bowl and cover to keep warm.

Fry the Venison

Season the venison steaks with salt and pepper. Pop the (now empty) frying pan back on high heat.

Once hot, lay the venison into the pan and 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 browned on the outside. 

Once cooked, rest the steaks on a board loosely covered with foil.

Mash Time

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper, then stir through half the spring onion. Cover with a lid to keep warm.

Make your Mushroom Sauce

While the venison rests, pop your pan back on medium-high heat with a drizzle of oil if needed (no need to clean).

Once hot, add the mushrooms and fry until golden, 3-4 mins.

Add the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and simmer until reduced by half, 1-2 mins.

Stir in the soured cream and truffle zest, bring back to the boil, then remove from the heat. Taste and season with salt and pepper if needed.

Finish Off

When everything's ready, reheat the spring greens and mash if necessary. Thinly slice the venison and transfer to your plates – add any resting juices to the sauce with a splash of water if the sauce is a little thick and reheat until piping hot.

Serve the venison with the mash and spring greens alongside. Spoon the mushroom sauce over the venison.

Sprinkle over the remaining spring onion to finish.