Venison Steak with Potato Gratin

Name: Venison Steak with Potato Gratin with cranberry chutney & a cherry tomato salad
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 240 g Venison steak; 375 g Potato gratin; 40 g Cranberry chutney; 1 piece Shallot; 50 g Radicchio & romaine; 125 g Red cherry tomatoes; ½ tablespoon Balsamic vinegar; 3 tablespoon [Plant-based] butter; 1 tablespoon Extra virgin olive oil; 2 teaspoon White wine vinegar; ½ tablespoon Mustard; 1 teaspoon Honey [or plant-based alternative]; 4 tablespoon Water for the sauce; to taste Salt and pepper

with cranberry chutney & a cherry tomato salad

View our plans

Venison is a lean and flavourful meat with a rich, gamey taste. High in protein and low in fat, it’s a healthy alternative that elevates any dish!

Tags:

Comfort Food

Allergens:

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

120 g

Venison steak

200 g

Potato gratin

(Contains: Ei, Melk (inclusief lactose))

20 g

Cranberry chutney

½ piece

Shallot

25 g

Radicchio & romaine

65 g

Red cherry tomatoes

Not included in your delivery

¼ tablespoon

Balsamic vinegar

1.5 tablespoon

[Plant-based] butter

½ tablespoon

Extra virgin olive oil

1 teaspoon

White wine vinegar

¼ tablespoon

Mustard

½ teaspoon

Honey [or plant-based alternative]

2 tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3284 kJ

Calories785 kcal

Fat53.7 g

Saturated Fat23.9 g

Carbohydrate40.2 g

Sugar7.5 g

Dietary Fiber2.8 g

Protein33 g

Salt3 g

Potassium214.4 mg

Calcium27 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Tall-Sided Pan

•Aluminum Foil

•Salad Bowl

Cooking Steps

Preheat the oven to 220°C. Take the venison steak out of the fridge and allow it to reach room temperature (see Tip). Discard the plastic from the potato gratin and bake in the oven for 20 minutes or until golden-brown.

Tip: for the best result, take the venison steak out of the fridge 30 - 60 minutes before you start cooking. Be sure to remove it from the packaging.

Pat the venison steak dry with kitchen paper. Chop the shallot into crescents and halve the cherry tomatoes.

Did you know... cherry tomatoes contain more beta-carotene than regular tomatoes. This is an antioxidant that helps protect the body against tissue damage and ageing.

Melt a generous knob of butter in a frying pan over high heat. When the butter is nice and hot, fry the venison steak for 2 minutes per side (see Tip). Remove from the pan and season to taste with salt and pepper, then allow to rest under aluminium foil.

Tip: fry the venison steak for more or less time as preferred, depending on how rare you'd like it.

In the same pan, fry the shallot over medium-high heat for 2 - 3 minutes or until soft. Stir in the cranberry chutney, balsamic vinegar and water (see pantry for amount). Allow to reduce gently for 2 minutes, then turn off the heat and stir in a knob of butter. Season to taste with salt and pepper.

In a salad bowl, combine the extra virgin olive oil with the mustard, white wine vinegar and honey. Season the dressing to taste with salt and pepper, then transfer the cherry tomatoes and lettuce to the bowl and toss well to combine.