Venison Steak and Red Wine Jus
with Cheesy Chips and Tenderstem® Broccoli
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
1 sachet(s)
Roasted Spice and Herb Blend
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
80 grams
Tenderstem Broccoli
1 unit(s)
Garlic Clove
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
150 milliliter(s)
Water for the Jus
30 grams
Butter
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.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake the chips on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pour the water for the sauce (see pantry for amount) into a small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, pop in a bowl of hot water for 1 min.
Allow the jus to bubble and thicken, stirring regularly, 5-6 mins.
Stir through half the butter (see pantry for amount), then remove from the heat and set aside.
While the jus simmers, halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press).
Pop the Tenderstem® broccoli and garlic onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the chips are halfway through cooking, roast on the middle shelf until tender and crispy, 10-12 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Venison steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Once hot, lay the venison into the pan and brown the meat for 1 min on each side. Lower the heat to medium-high and cook for another 1 min on each side. TIP: Venison is best served rare but cook for 1 min more on each side for medium or 2 mins for well done.
Add the remaining butter (see pantry for amount) to the pan. Baste the steak by gently spooning over the butter. 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.
When the chips have 5 mins remaining, remove the tray from the oven. Sprinkle over the hard Italian style cheese, then return to the oven for the remaining time.
Just before serving, reheat the red wine jus. Add a splash of water if it's a little thick.
Slice the venison steaks widthways into 1cm thick slices, then share between your plates.
Serve the cheesy chips and roasted Tenderstem® alongside.
Spoon the red wine jus over the steak to finish.
Enjoy!
