Pepper Crusted Venison and Dauphinoise Potatoes
with Green Beans and Apple, Pea Shoot & Walnut Salad
This Pepper Crusted Venison and Dauphinoise Potatoes 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
2
Venison Leg Steaks
450
Potatoes
2
Garlic Clove
80
Green Beans
1
Apple
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
150
Creme Fraiche
(Contains Milk)
10
Chicken Stock Paste
25
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
12
Red Wine Vinegar
(Contains Sulphites)
1
Black Peppercorns
40
Pea Shoots
Not included in your delivery
75
Reserved Potato Water
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
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. Bring a large saucepan of water with 1/2 tsp salt to the boil.
Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).
Trim the green beans. Quarter, core and thinly slice the apple (no need to peel).
When your pan of water is boiling, add the potato slices and cook until you can easily slip a knife through, 8-12 mins.
Once cooked, reserve some of the potato cooking water (see ingredients for amount), then carefully drain in a colander.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the garlic and cook until fragrant, 30 secs.
Add the creme fraiche, chicken stock paste, reserved potato water and half the cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.
Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top.
Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
Meanwhile, in a medium bowl, combine the red wine vinegar, walnuts and olive oil for the dressing (see ingredients for amount). Season with salt and pepper, then set the dressing aside.
Clean your frying pan and return to medium-high heat with a drizzle of oil. Once hot, add the apple slices and stir-fry until softened, 5-6 mins. Once cooked, transfer to the bowl of dressing.
Pop the (now empty) pan back on medium-high heat. Add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins.
Once cooked, transfer the beans to a small bowl and cover to keep warm.
Crush the peppercorns with a rolling pin. Sprinkle the steaks with salt and the cracked black pepper, ensuring they are well coated.
Return the (now empty) pan to medium-high heat with a drizzle of oil. Once hot, lay in the steaks and brown for 1 min on each side.
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 the steaks are cooked, transfer to a board loosely covered with foil and allow to rest for a few mins before slicing widthways.
Serve the steaks on your plates with the dauphinoise and green beans alongside.
Toss the pea shoots in the apple and walnut dressing and serve alongside. Enjoy!
