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    Venison steaks with crushed squash & celeriac remoulade

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    Venison steaks with crushed squash & celeriac remoulade

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2


    2 x 135g packs British venison frying steaks
    300g butternut squash, peeled and diced
    160g celeriac, peeled
    1 tbsp low-fat Greek-style yogurt
    1 tbsp low-fat mayonnaise
    1 tsp Dijon mustard
    1 tbsp finely chopped flat leaf parsley
    ½ lemon, juice
    1 tbsp olive oil
    2 sprigs thyme


    1. Remove the venison steaks from their packaging and set aside until ready to cook. Place the squash in a steamer and steam for 15 minutes or until tender (or boil in water for 12 minutes, then drain and leave to steam dry for a couple of minutes).

    2. Meanwhile, make the remoulade. Thinly slice the celeriac into strips, then stack a few slices on top of each other and cut into thin matchsticks. Repeat with the rest. Mix the yogurt, mayonnaise, mustard, parsley and lemon juice in a bowl. Stir into the celeriac and season, then set aside.

    3. Heat half of the oil in a nonstick frying pan over a high heat. Season the steaks, add to the pan and cook for 2 minutes. Turn over, add the thyme and cook for 2 more minutes for rare, or longer to your liking. Set aside on a plate to rest. Meanwhile, use a fork to crush the butternut squash with the remaining oil and divide between 2 plates. Serve with the remoulade and venison, discarding the thyme.

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