Venison Steak
with Roasted Celeriac and a Mushroom Stroganoff Sauce
Chef Andre’s premium venison recipe is perfect for adding a little bit of low-key luxury to your weekly menu. Lean, rich and mildly gamey, our premium venison cuts come from leg steaks which mean they are really juicy and packed with flavour. If you’ve never given this delicious cut of meat a go, don’t be put off – you cook venison just as you would a steak (so don’t forget to rest it!). To learn more about our venison supplier, head to our blog: https://blog.hellofresh.co.uk/
The quantities provided above are averages only.
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
1
Celeriac
(Contains Celery)
2
Rosemary
1
Portobello Mushrooms
1
Echalion Shallot
1
Garlic Clove
½
Flat Leaf Parsley
½
Smoked Paprika
2
Venison Leg Steaks
1
Creme Fraiche
(Contains Milk)
Not included in your delivery
75
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200C. Peel, halve and chop the celeriac into 2cm chunks. Pick the leaves from the rosemary and finely chop (discard the stalks). Place the celeriac in one even layer on a lined baking tray. Drizzle on a splash of oil and season with salt, pepper and half the rosemary. Use your hands to rub the flavourings onto the celeriac. Roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.
Roughly chop the mushrooms. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the flat leaf parsley (stalks and all).
Heat a splash of oil in a frying pan on high heat. When the oil is hot, add the mushrooms and stir-fry until browned, 5 mins. When browned, lower the heat to medium and add the shallot. Cook until the shallot has softened, 3 mins, then add the smoked paprika and garlic. Cook for 1 minute more, and add the water (see ingredients for amount). Bring to the boil, season with salt and pepper and remove from the heat.
Meanwhile, heat another frying pan over medium-high heat. Pop the venison steaks on a plate and season with salt, pepper and the remaining rosemary. Drizzle on a splash of oil and rub the seasonings into the meat. When the pan is hot, brown the venison for 1 minute on both sides. Lower the heat slightly and cook for another 2 mins 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
Once the venison is cooked, wrap loosely in foil and leave to rest for 3 mins. Meanwhile, return the mushroom pan to low heat and stir in the crème fraîche. Heat until piping hot and then season to taste with salt and pepper. Finish the sauce by stirring in half the parsley. Get ready to serve.
Remove the celeriac from the oven and share between your plates. Slice the venison steaks thinly and arrange on top of the celeriac. Stir any resting juices into the sauce. Spoon the mushroom sauce around your plate and finish with a sprinkling of remaining parsley. Enjoy!
