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Venison with horseradish, potato & beetroot salad
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2 x 140g venison steaks, such as Waitrose 1 British Venison Steaks
350g Jersey Royal or small new potatoes such as Charlotte, halved lengthways
1½ tbsp essential Waitrose Hot Horseradish Sauce
2 tsp olive oil
3 tbsp buttermilk
Leaves from a few sprigs of fresh thyme, or a pinch of dried
1 tbsp redcurrant jelly
1 tbsp red wine vinegar
½ x 160g pack Waitrose Beetroot Salad
1. Remove the venison from the fridge and set aside for 15 minutes. Bring the potatoes to the boil in a pan of water and simmer for 15 minutes until tender. Mix the horseradish with 1 tsp oil, the buttermilk and season. Cool the potatoes for a few minutes then toss into the buttermilk dressing and set aside.
2. Pat the venison dry with kitchen paper, then rub with 1 tsp oil, plus the thyme and some seasoning. Warm a non-stick frying pan over a high heat. Sear the venison for 2½-3 minutes on one side, then 2 minutes on the other.
3. Add the redcurrant jelly and vinegar to the pan, they will bubble dramatically, then immediately remove from the heat. Leave the venison to rest in the sauce for 5 minutes with the pan covered loosely with foil. Slice the meat across the grain, then serve on top of the salad leaves, and drizzle the syrupy pan juices around. Serve with the potatoes.
Typical values per serving:
5.2mg iron per serving
This recipe was first published in May 2017.