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.
Flour(ContainsCereals containing Gluten)
Red Wine Stock Paste(ContainsSulphites)
Venison Leg Steak
Water for the Sauce
Preheat your oven to 200°C. 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. When boiling add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Peel the garlic clove(s) and pop into foil with a drizzle of oil and scrunch to enclose it. Place on a baking tray and leave to one side.
While the potatoes cook, peel and halve the shallot. Pop it on the baking tray that has the the garlic on, cut side up and drizzle over some oil and season with salt and pepper. Roast the garlic in your oven until soft, 10-12 mins. Leave the shallot to cook for a further 2- 3 mins until golden and tender. Allow the garlic to cool before mashing it with a knife or fork.
Once the potatoes are cooked, drain in a colander and return to the pan off the heat. Add the crushed garlic and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Heat a drizzle of oil in a medium saucepan on medium high heat, when hot add the bacon lardons and stir fry until golden brown, 3-4 mins. Carefully remove the lardons from the pan. Add the sliced mushrooms and plain flour and cook stirring frequently until golden, 3-4 mins. Add the red wine stock pot and water (see ingredients for amount). Bring to the boil, stirring to dissolve the stock pot. Simmer for 8-10 minutes. Tip: Add a splash of water if the sauce looks too thick.
Once the sauce is cooked, heat a frying pan over medium-high heat. Pop the venison steaks on a plate and season with salt, pepper and the remaining rosemary. Drizzle on a splash of oil and rub the seasonings over the meat. When the pan is hot, brown the meat for a minute on both sides. Lower the heat slightly and cook for another 2 mins 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.
Pop the venison onto a chopping board loosely covered in foil and allow to rest for 5 minutes. Pour any resting juices into your sauce and reheat until piping hot. Slice the venison thinly width ways. Share the mash between your plates. Pop the venison along side and pour over the red wine and mushroom sauce. Sprinkle over the bacon lardons and pop the roasted shallot half on top of the mash. Bon appetit!