HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVenison Steaks And Rosemary Garlic Wedges
Venison Steaks and Rosemary Garlic Wedges

Venison Steaks and Rosemary Garlic Wedges

with Creamed Spinach and Rainbow Carrots

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These Venison Steaks and Creamy Peppercorn Sauce is bursting full of luxury flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Under 600 calories

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.

Preparation Time60 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


150 grams

Mixed Chantenay Carrots

1 bunch(es)


1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

1 sachet

Black Peppercorns

1 pot(s)

Garlic Salt

100 grams

Baby Spinach

150 grams

Creme Fraiche


2 unit(s)

Venison Leg Steak

10 grams

Chicken Stock Paste

Not included in your delivery

100 milliliter(s)


16 grams

Plain Flour

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2307 kJ
Energy (kcal)552 kcal
Fat25.0 g
of which saturates12.0 g
Carbohydrate59 g
of which sugars6.0 g
Protein35 g
Salt1.82 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Pour a glug of oil onto a baking tray and pop into your oven. TIP: Hot oil = crispy potatoes. Bring a large saucepan of water to the boil on high heat with 1/2 tsp salt. Chop the potatoes into 2cm wide wedges (no need to peel). Add the potatoes to the boiling water and cook, 5-6 mins, or until the edges have softened when you poke them with a knife.


Meanwhile, trim and halve the carrots lengthways. Pop onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer then set aside. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).


Once the potatoes are ready, drain in a colander, then pop back in the pan. Sprinkle on the garlic salt, flour (see ingredients for amount) and three quarters of the rosemary. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven and carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt, then roast the wedges on the top shelf of your oven until golden, 30-40 mins, turning halfway through. Add the carrots to the middle shelf of the oven 10-15 mins into the cooking time to roast until tender, 20-25 mins.


Clean the potato pan and pop back on medium heat with a drizzle of oil. Add the shallot and fry until soft, 4-5 mins. Add the spinach and garlic, then season with salt and pepper. Stir together and cook until wilted, 1-2 mins. Add half the creme fraiche to the spinach and cook until piping hot. Taste and season if needed, then remove from the heat.


Heat a drizzle of oil in a large frying pan over medium-high heat. Season the venison steaks with salt, pepper and the remaining rosemary. When 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. 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 after handling raw meat. The venison is safe to eat when the outside is browned. Once ready, remove from the pan and rest the steaks on a board loosely covered with foil.


Pop your (now empty) frying pan back on medium heat. Add the water (see ingredients for amount), chicken stock paste and crushed peppercorns. Allow to reduce until thickened, 2-3 mins. Stir in the remaining creme fraiche, then take off the heat. Serve the venison with the rosemary garlic wedges, carrots and spinach alongside. Drizzle over the sauce. Enjoy!