Venison Steaks and Creamy Peppercorn Sauce
with Rosemary Wedges, Chantenay Carrots and Creamed Spinach
This Venison Steaks and Creamy Peppercorn Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
450
Potatoes
150
Chantenay Carrots
1
Rosemary
1
Echalion Shallot
2
Garlic Clove
1
Black Peppercorns
1
Garlic Salt
100
Baby Spinach
150
Creme Fraiche
(Contains Milk)
2
Venison Leg Steaks
10
Chicken Stock Paste
Not included in your delivery
100
Water for the Sauce
2
Plain Flour
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the steaks from your fridge to allow them to come up to room temperature. Pour enough oil into a baking tray to cover the bottom and pop into the oven. Bring a large saucepan of water to the boil on high heat with 1/2 tsp salt.
Chop the potatoes into 2cm wide wedges (no need to peel).
Add the potatoes to the boiling water and cook, 5-6 mins or until the edges are soft.
Meanwhile, trim and halve the carrots lengthways. Pop onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, then set aside.
Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Crush the peppercorns with a rolling pin.
Once the potatoes are ready, drain in a colander, then pop back into the pan.
Sprinkle on the garlic salt, flour (see ingredients for amount) and three quarters of the rosemary. Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil. Season with salt, then roast on the top shelf until golden, 30-40 mins.
After 10-15 mins, add the carrots to the middle shelf of the oven to roast until tender, 20-25 mins. Turn the wedges and carrots halfway through.
Clean the potato pan and pop back on medium heat with a drizzle of oil. Once hot, add the shallot and fry until soft, 4-5 mins.
Add the spinach and garlic, then season with salt and pepper. Stir together and cook until wilted, 1-2 mins.
Stir through half the creme fraiche and cook until piping hot, 1-2 mins. Taste and season if needed, then remove from the heat. Cover with a lid to keep warm.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the venison steaks with salt, pepper and the remaining rosemary.
When hot, lay the venison into the pan and brown the meat for 1 min on both 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 the outside is browned.
Once ready, transfer the steaks to a board and allow to rest, loosely covered with foil.
Pop your (now empty) frying pan back on medium heat. Add the water for the sauce (see ingredients for amount), chicken stock paste and crushed peppercorns to the pan. Stir together, then allow to reduce until thickened, 2-3 mins.
Stir in the remaining creme fraiche, then remove from the heat.
Thinly slice the venison widthways and serve with the rosemary wedges, carrots and creamed spinach alongside. Spoon over the peppercorn sauce to finish. Enjoy!
