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Venison steaks with blackberry sauce & parsnip chips
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4 large parsnips, cut into 5cm ‘chips’
3 tbsp sunflower oil
½ tbsp Cooks’ Ingredients Smokey Steak Rub
2 packs (approx 250g each) No.1 Venison Steaks, at room temperature
180g pack peppercorn sauce
100g pack watercress
1. Preheat the oven to 200°C, gas mark 6. Toss the parsnip chips in 2 tbsp oil and the smoky steak rub until well coated. Spread evenly over a large baking tray and place in the oven for 25 minutes until tender and golden.
2. After 10 minutes, pat the venison steaks dry with kitchen paper, season both sides and coat with the remaining oil. Heat a large, dry frying pan over a high heat for 2 minutes. Add the steaks to the hot pan and cook for 3 minutes on each side, turning only once. Transfer to a board, cover lightly with foil and leave to rest.
3. In the same pan, over a low heat cook the blackberries, stirring and crushing them as they cook for 1 minute. Stir in the peppercorn sauce and a splash of water and simmer for 2 minutes. Serve the steaks thickly sliced, with the sauce, chips and watercress alongside.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in October 2019.