This seasonal showstopper is the perfect way to enjoy British venison. The rich flavour works beautifully with the sweetness of carrot, served here in a velvety, super simple purée. You'll also learn how to make a buttery fondant potato, infused with garlic and fresh thyme.
Prep Time
50 min
Cuisine
British
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 garlic clove
garlic
5g thyme
thyme(100%)
150g cavolo nero
cavalon nero(100%)
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
1 onion marmalade pot (20g)
onions (46%), raw cane sugar, citrus pectin, spiced vinegar (cider vinegar, cinnamon, cloves, ginger) concentrated redcurrant juice, extra virgin olive oil, concentrated lemon juice
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Slice approx. 1cm from each end of the Maris Piper potatoes so you're left with flat ends Peel the potato skin until they resemble a boat-shape
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the potatoes & cook for 4-5 minutes or until golden brown
Flip the potatoes and add a knob of butter, thyme and unpeeledgarlic and cook for 3-4 minutes or until the other side is golden brown
2
Boil a kettle
Dissolve 1/2 [1]Knorrbeef stock cube (save the rest for later) in 250ml [400ml]boiled water
Transfer the browned potatoes to an oven-proof dish and pour over the garlic & thyme oil
Pour the beef stock over until the stock is halfway up the potatoes.
Tip: Add a splash more water if needed!
Put the dish in the oven for 30-40 minutes or until the potatoes are cooked through – these are your fondant potatoes
3
While the potatoes are cooking, re-boil a kettle
Top, tail, peel and finely slice the carrots
Add the sliced carrots to a pot of boiled water and cook over a high heat for 10-15 minutes or until fork-tender
Once cooked, drain and return the pot
4
Peel and cut the shallots in half lengthways
Wipe the pan clean and return it to a medium heat with a drizzle of vegetable oil
Once hot, add the shallots, cut-side down, and cook for 5-6 minutes or until caramelised
Once caramelised, set the shallots aside until later
Add the drained carrots to a food processor with the clotted cream and 2 tbsp [4 tbsp]boiled water
Season with a generous pinch of salt and blitz until smooth – this is your carrot purée
Return the carrot purée to the pot and heat up just before serving
5
Pat the venison steaks dry with kitchen paper and season generously with salt and pepper
Return the pan to a high heat with a drizzle of vegetable oil
Once very hot, add the venison steaks and cook for 2-3 minutes on each side for medium and 3-4 minutes on each side for medium-well done
Once done, transfer the venison to a plate and cover until serving, reserving the pan (and oil) for later
6
While the venison is cooking, re-boil a kettle
Dissolve the remaining beef stock cube and onion marmalade in 250ml [450ml]boiled water
Once the venison is cooked, return the pan to a medium heat
Tip: Add a drizzle of oil if it's looking a little dry!
Add 1 tsp [2 tsp]flour and cook for 1 minute or until a sandy-paste (roux) remains
Gradually stir the stock into the roux and return the caramelised shallots to the pan
Cook for 5-6 minutes or until the sauce has thickened so that it coats the back of a wooden spoon – this is your shallot jus
7
Meanwhile, chop the cavolo nero roughly
Add the cavolo nero and a pinch of salt to a pot of boiling water and cook for 2-3 minutes or until wilted
Drain and set aside until serving
8
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Serve the sliced venison steaks over the carrot purée (smear it with the back of a spoon for fancy presentation!) with the potato fondant, caramelised shallots and cavolo nero to the side
