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Venison steaks with stir-fried sprouts

A speckled plate of thinly sliced seared meat with brussles sprouts, potatoes and walnuts

Venison steaks with stir-fried sprouts

Name: Venison steaks with stir-fried sprouts
Total time: 25 min
Yield: Serves 2
Ingredients: 400g floury potatoes peeled and cut into chunks; ½ lemon zested and juiced; 2 venison steaks; 1 tbsp olive oil; 400g brussels sprouts trimmed and quartered; peeled and finely grated to make ½ tsp ginger; ½ apple or pear peeled, cored and finely chopped; 20g walnuts chopped; 1 tbsp cider or rice vinegar; ½ tbsp (optional) white miso

Anna Glover

Published: December 10, 2020 at 4:10 PM

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Serves 2

Easy

Total time: 25 mins

+ Resting

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Serve delicate slices of seared venison with a bubble-and-squeak-style hash made from Brussels sprouts, floury potatoes, walnuts and fruit

High protein

Low calorie

Low salt

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Alternatives

Complete the dish

Make this recipe for venison steaks, then check out our venison steaks with mushroom and peppercorn sauce, venison stew, venison burgers, venison curry, venison casserole and more venison recipes.

Ingredients

Nutrition

400g floury potatoes

peeled and cut into chunks
½ lemon

zested and juiced
2 venison steaks
1 tbsp olive oil
400g brussels sprouts

trimmed and quartered
peeled and finely grated to make ½ tsp ginger
½ apple or pear

peeled, cored and finely chopped
20g walnuts

chopped
1 tbsp cider or rice vinegar
½ tbsp (optional) white miso

Nutrition: per serving

kcal527

low
fat17.1g
saturates2.8g
carbs46.9g
sugars14.1g
fibre15.8g
protein38.5g

high
salt0.5g

low

Method

step 1

Cook the potatoes in a pan of boiling salted water for 18-20 minutes until tender, then drain. Mash with the lemon zest and juice.
step 2

Heat a frying pan over a high heat until very hot. Rub the venison steaks with half the olive oil. Season, then sear the steaks for 2-3 minutes on each side, or until cooked to your liking. Transfer to a board and leave to rest for 5-10 minutes.
step 3

Heat the remaining oil in the frying pan over a high heat, and fry the sprouts, stirring frequently, for 4-6 minutes or until slightly golden at the edges and tender. Stir in the ginger, apple or pear and walnuts, and fry for another minute. Add the vinegar, miso (if using) and 2 tbsp water, then stir everything together with a pinch of salt. Serve the rested steaks over the lemony mash, with the sprouts on the side.

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Authors

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Anna GloverSenior food editor

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