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Venison, Fondant Potato, Carrot Purée & Shallot Jus

Venison, Fondant Potato, Carrot Purée & Shallot Jus

Rating
4.5rating out of 5

(626 reviews from our customers)

Prep Time

50 min

Cuisine

British

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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Ingredients
For 2 people (double for 4)
Shallot
2 shallots
garlic-clove
1 garlic clove
Fresh-Thyme
5g thyme
cavolo-nero
150g cavolo nero
Cornish clotted cream
1 pot of Cornish clotted cream (40g) †
Onion marmalade 2
20g onion marmalade
Carrot
2 carrots
beef stock cube (new5/18)
1 Knorr beef stock cube †
Potatoes
2 Maris Piper potatoes
2 venison steaks
2x125g venison steaks
You Will Need
Food processor, oven-proof dish, butter, flour, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 garlic clove
  • 5g thyme
  • 150g cavolo nero
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 1 onion marmalade pot (20g)
  • 1 carrot
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • Maris Piper potato
  • 2x125g venison steaks
Typical Values per 100g per serving
Energy 511 kJ
122 kcal
1789 kJ
426 kcal
Fat
of which saturates
4.7 g
2.7 g
16.3 g
9.3 g
Carbohydrate
of which sugars
10.4 g
4.4 g
36.4 g
15.4 g
Fibre 0.6 g 2.2 g
Protein 10 g 35.1 g
Salt 0.82 g 2.86 g
*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
1 carrot
carrot
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
Maris Piper potato
maris piper potato
2x125g venison steaks
venison
Allergens
  • Allergens highlighted by † (milk, celery)

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 Venison, Fondant Potato, Carrot Purée & Shallot Jus

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 unpeeled garlic and cook for 3-4 minutes or until the other side is golden brown

2 Venison, Fondant Potato, Carrot Purée & Shallot Jus

Boil a kettle

Dissolve 1/2 [1] Knorr beef 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 Venison, Fondant Potato, Carrot Purée & Shallot Jus

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 Venison, Fondant Potato, Carrot Purée & Shallot Jus

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 Venison, Fondant Potato, Carrot Purée & Shallot Jus

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 Venison, Fondant Potato, Carrot Purée & Shallot Jus

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 Venison, Fondant Potato, Carrot Purée & Shallot Jus

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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Slice the venison steaks finely

Pour any resting juices into the shallot jus

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

Spoon over the shallot jus

Enjoy!

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