Venison Steak and Creamy Peppercorn Sauce
with Cheesy Garlic Mash and Roasted Carrots
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.
Venison Leg Steaks
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Cracked Black Pepper
Chicken Stock Paste
Not included in your delivery
Butter for the Mash
Water for the Sauce
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 0.5 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Peel the garlic cloves.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
When your pan of water boiling, add the potatoes and whole garlic cloves to the pan and cook until you can easily slip a knife through, 15-20 mins.
When the potatoes have 5 mins left, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Venison steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Once hot, lay the venison into the pan and brown the meat for 1 min on each side.
Lower the heat to medium-high and cook for another 1 min on each side. TIP: Venison is best served rare but cook for 1 min more on each side for medium or 2 mins for well done. 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.
Once the potatoes and garlic are cooked, drain both in a colander and return to the pan, off the heat.
Add a splash of milk (if you have any), the butter for the mash (see pantry for amount) and hard style Italian cheese. Mash until smooth.
Season with salt and pepper. Cover with a lid to keep warm.
Pop your (now empty) venison pan back on medium heat (no need to clean).
Add the cracked black pepper, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil and allow it to reduce by about half, 2-3 mins.
Reduce the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.
Slice each venison steak into 6 pieces and serve on plates with the mash and roasted carrots alongside.
Spoon the peppercorn sauce over the venison steaks to finish.