Venison and Truffle Mushroom Sauce
with Garlicky Cabbage and Mash
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 grams
Potatoes
3 unit(s)
Garlic Clove
1 unit(s)
Sweetheart Cabbage
1 unit(s)
Spring Onion
2 unit(s)
Venison Leg Steaks
120 grams
Sliced Mushrooms
10 grams
Chicken Stock Paste
75 grams
Soured Cream
(Contains Milk)
1 sachet(s)
Truffle Zest
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes. Peel and chop the potatoes into 2cm chunks. Peel 1 garlic clove per person and set aside, peel and grate the remaining garlic (or use a garlic press). Halve the cabbage lengthways, cut out and discard the tough core, then finely slice. Trim and thinly slice the spring onion.
Once boiling, add the potatoes and the whole garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the cabbage and season with salt and pepper. Fry until softened and slightly charred, 4-5 mins. Only stir 2-3 times during this time to allow it to colour nicely. Add the grated garlic and cook for 1 minute, remove the pan from the heat.
When hot, lay the venison into the pan and season with salt and pepper. 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. IMPORTANT: The venison is safe to eat when the outside is browned. Once cooked, rest the steaks on a board loosely covered with foil (don't wash your pan, we will use it again).
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper and stir through half the spring onion. Cover with a lid to keep warm.
Once the venison is out of the pan and resting, pop your pan back on medium-high heat, add a drizzle of oil if needed. Add the mushrooms and stir-fry until golden, 3-4 mins. Add the water (see ingredients for amount) and chicken stock paste. Bring to the boil and simmer until reduced by half, 1-2 mins. Stir in the soured cream, bring to the boil, then remove from the heat. Taste and season with salt and pepper if needed.
Add the truffle zest to the pan with the creamy mushrooms and stir to combine. Reheat the cabbage and mash if necessary. Thinly slice the venison and pop on a plate – add any resting juices to the sauce with a splash of water if the sauce is a little thick and reheat until piping hot. Serve with the mash and cabbage alongside and the mushroom sauce spooned over. Sprinkle over the remaining spring onion and enjoy!
