Pepper Crusted Venison and Dauphinoise Potatoes
with Apple, Pea Shoot & Pecan Salad
This Pepper Crusted Venison and Dauphinoise Potatoes takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your 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 unit(s)
Venison Leg Steaks
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Apple
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
12 grams
Red Wine Vinegar
(Contains Sulphites)
25 grams
Pecan Nut Halves
(Contains Nuts May contain Sesame, Nuts, Peanut)
2 sachet(s)
Cracked Black Pepper
40 grams
Pea Shoots
Not included in your delivery
75 milliliter(s)
Reserved Potato Water
1 tbsp
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).
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 water (see pantry 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 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, pecans and olive oil for the dressing (see pantry 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.
Sprinkle the steaks with salt and the cracked black pepper, ensuring they're 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 venison. It's safe to eat when browned on the outside.
Once the steaks are cooked, transfer to a board, loosely cover in foil and allow to rest for a few mins before slicing widthways.
Serve the steaks on your plates with the dauphinoise potatoes alongside.
Toss the pea shoots with the apple and pecan dressing and serve alongside.
Enjoy!
