Venison Steak & Chargrilled Capsicum Relish
with Balsamic Courgette Salad
- Sulphites
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
Tender venison meets smokey-sweet chargrilled capsicum relish in this flavour-packed feast! With a courgette ribbon salad and a tangy balsamic twist, it’s a vibrant, juicy number that’s big on taste and made to impress. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Rocket leaves
2
Courgette
1
Radish
480 g
Venison Steak
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Season venison steak with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add venison and cook for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes.
TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.
• Thinly slice courgette lengthways. Thinly slice radish.
• Wipe out the frying pan, then return to high heat with a drizzle of olive oil.
• Cook courgette, turning, until tender, 2-3 minutes. Season to taste.
• Transfer courgette to a bowl.
• To the bowl with courgette, add rocket leaves, radish and balsamic & olive dressing. Toss to combine and season to taste.
• Thinly slice venison.
• Divide venison steak and balsamic courgette salad between plates.
• Top venison with chargrilled capsicum relish to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Reviewers praised the quality of the venison, suggesting it was a tasty main component of the dish.
- Ease of prep: Some found the venison cut to be very thin, more like a schnitzel than a traditional steak.
- Suggestions: Consider adding potatoes or another side dish to make the meal more filling and substantial.
