Venison Steaks and Creamy Peppercorn Sauce
with Rosemary Wedges, Chantenay Carrots and Creamed Spinach
This Venison Steaks and Creamy Peppercorn Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Ingredients
450
Potatoes
150
Chantenay Carrots
1
Rosemary
1
Red Onion
2
Garlic Clove
1
Black Peppercorns
100
Baby Spinach
150
Creme Fraiche
(Contains Milk)
2
Venison Leg Steaks
10
Chicken Stock Paste
Not included in your delivery
100
Water
16
Plain Flour
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Pour enough oil into a baking tray to cover the bottom 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 another 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 chop the red onion into small pieces. 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 flour (see ingredients for amount) and three quarters of the rosemary. Give your pan a shake to fluff up the potatoes. Take your hot baking tray out of the oven and carefully transfer your wedges onto it in a single layer, turning in the oil. Season with salt, then roast on the top shelf of your oven until golden, 30-40 mins, turning halfway through. After 10-15 mins, add the carrots to the middle shelf of the oven and roast until tender 20-25 mins. Turn halfway through.
Clean the potato pan and pop back on medium heat with a drizzle of oil. Add the onion 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 on 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 and equipment 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. Crush the peppercorns in the unopened sachet with a rolling pin. 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. Thinly slice the venison steaks and serve with the rosemary wedges, carrots and spinach alongside. Drizzle over the sauce. Enjoy!
