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.
2 unit(s)
Venison Leg Steaks
1 unit(s)
Onion
2 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
125 grams
Baby Plum Tomatoes
1 sachet(s)
Dried Thyme
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
200 grams
Fresh Tagliatelle
(Contains Cereals containing gluten, Egg May contain Mustard, Soya)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
1 sachet(s)
Truffle Zest
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
300 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil
Remove the steaks from your fridge to allow them to come up to room temperature.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a wide-bottomed saucepan on medium-high heat.
Add the onion and mushrooms to the pan, season with salt and pepper, and stir-fry until softened, 6-7 mins. Add the garlic to the mushrooms and fry for 1 min more.
In the meantime, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper and sprinkle over the dried thyme. 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 to rest.
In the meantime, halve the baby plums and add to a medium bowl with the olive oil for the dressing (see pantry for both).
Season with salt and pepper and set aside.
Once your veg has finished cooking, stir through the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount) and bring up to a boil.
When boiling, add the tagliatelle to the sauce and bring back to the boil. Cook until tender, 3-4 mins.
Slice your venison steaks widthways into 1cm strips.
Add your hard Italian style cheese to the pasta and stir until melted. Remove from the heat and taste and season with salt and pepper if needed.
Add a splash of water if your sauce is looking a little thick.
Just before you are ready to serve, toss though rocket through the baby plums. Stir the truffle zest through your pasta.
Share your pasta between your serving bowls and sprinkle over the truffle zest.
Top with your venison steaks.
Serve your salad in a bowl on the side with a drizzle of balsamic glaze.
Enjoy!