Venison and Truffle Mushroom Sauce
with Garlicky Spring Greens and Mash
This Venison and Truffle Mushroom Sauce 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
450 grams
Potatoes
3 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
150 grams
Sliced Spring Greens
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
Utensils
Instructions
Remove the steaks from your fridge to allow them to come up to room temperature.
Put a large saucepan of water with 1/2 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, then peel and grate the remaining garlic (or use a garlic press).
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 on medium-high heat.
Add the spring greens along with 2 tbsp of water, cover with a tight-fitting lid and cook until wilted, 5-6 mins. Add the grated garlic and cook for 1 min more. Season with salt and pepper.
Transfer to a bowl and cover to keep warm.
Season the venison steaks with salt and pepper. Pop the (now empty) frying pan back on high heat.
Once 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 browned on the outside.
Once cooked, rest the steaks on a board loosely covered with foil.
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, then stir through half the spring onion. Cover with a lid to keep warm.
While the venison rests, pop your pan back on medium-high heat with a drizzle of oil if needed (no need to clean).
Once hot, add the mushrooms and fry until golden, 3-4 mins.
Add the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and simmer until reduced by half, 1-2 mins.
Stir in the soured cream and truffle zest, bring back to the boil, then remove from the heat. Taste and season with salt and pepper if needed.
When everything's ready, reheat the spring greens and mash if necessary. Thinly slice the venison and transfer to your plates – 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 the venison with the mash and spring greens alongside. Spoon the mushroom sauce over the venison.
Sprinkle over the remaining spring onion to finish.
Enjoy!
