Venison Steak with Mushroom Jus and Roasted Potatoes
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Venison Steak with Mushroom Jus and Roasted Potatoes

with Honey Carrots

Calorie Smart
High Protein

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 Time45 minutes
Cooking time35 minutes


serving amount

2 unit(s)

Venison Leg Steaks

450 grams


3 unit(s)


1 sachet(s)

Dried Rosemary

120 grams

Sliced Mushrooms

1 unit(s)

Garlic Clove

22 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

15 grams


Not included in your delivery

200 milliliter(s)

Water for the Jus

30 grams



Nutritional information

Energy (kJ)2514 kJ
Energy (kcal)601 kcal
Fat16.7 g
of which saturates8.2 g
Carbohydrate65.2 g
of which sugars18.8 g
Protein51.1 g
Salt1.65 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Garlic Press
Large Frying Pan
Aluminum Foil



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 into 2cm chunks (no need to peel). Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the potato chunks and carrot batons onto separate large baking trays. Drizzle with oil, season with salt and pepper. Sprinkle the rosemary over the potatoes, then toss to coat. Spread the veg out in a single layer.

TIP: Use more baking trays if necessary.


When the oven is hot, roast the potatoes on the top shelf until golden and the carrots on the middle until tender, 25-35 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms to the pan.

Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

In the meantime, peel and grate the garlic (or use a garlic press).


Add the garlic to the mushroom pan and fry for 30 secs more.

Pour the water for the jus (see pantry for amount) into the pan, bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high.

Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

Once thickened, stir in half the butter (see pantry for amount) until melted. Set aside.


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 add the remaining butter. Baste the venison by spooning the melted butter over the steaks and cook for a further 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.


When there is 5 mins left of carrot cooking time, remove the carrot roasting tray from the oven, drizzle over the honey, and return to the oven for the remaining time.

Taste the mushroom jus and season with salt and pepper if you feel is needed.

Reheat the sauce if needed. Add a splash of water if the sauce is looking a little thick.


Thinly slice your venison steaks and transfer them to your serving plates.

Serve with your potatoes and carrots alongside.

Drizzle over the mushroom jus.