Venison Steak and Red Wine Jus
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Venison Steak and Red Wine Jus

with Cheesy Chips and Tenderstem® Broccoli

Family Friendly

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

2 unit(s)

Venison Leg Steaks

450 grams


1 sachet(s)

Roasted Spice and Herb Blend

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

80 grams

Tenderstem Broccoli

1 unit(s)

Garlic Clove

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

150 milliliter(s)


30 grams



Nutritional information

Energy (kJ)2410 kJ
Energy (kcal)576 kcal
Fat18.7 g
of which saturates9.8 g
Carbohydrate50.1 g
of which sugars3.9 g
Protein53.8 g
Salt1.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Small sauce pan
Aluminum Foil
Large Frying Pan



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.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 


When the oven is hot, bake the chips on the top shelf until golden, 25-30 mins. Turn halfway through.

Pour the water (see pantry for amount) into a small saucepan and bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium. 

Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Stir through half the butter (see pantry for amount), then remove from the heat.


Halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press).

Pop the Tenderstem® broccoli and garlic onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Roast on the middle shelf until tender and crispy, 10-12 mins.


Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. 

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. Add the remaining butter (see pantry for amount) to the pan. Baste the steak by gently spooning over the butter.

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.


When the chips have 5 mins remaining, remove the tray from the oven. Sprinkle over the cheese, then return to the oven for the remaining time.

Just before serving, reheat the jus. Add a splash of water if it's a little thick.


Slice the steaks widthways into 1cm slices, then share between your plates.

Serve the chips and Tenderstem® broccoli alongside.

Drizzle the red wine jus over the steak to finish.