Peppercorn-Crusted Venison & Potato Mash for Dinner
with Berry Compote Cheesecakes for Dessert- Milk
- Gluten(Wheat)
- Gluten
- Sulphites
- May contain traces of allergens
- Sesame
- Milk
- Soy
- Peanuts
- Traces of Cashew
- Traces of Pistachio
- Almond
- Traces of Walnut
There’s a twinkle in tonight’s luxurious venison steak, tender and blushing, cooked just the way you like it. That twinkle is surely the peppercorn crust that brings a punch to the dish and is smoothed out by a mushroom gravy and potato mash. There will be stars in your eyes when you get to the end of this dish. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
1 bunch
asparagus
2
potato
1 packet
portabello mushrooms
1 bag
chives
½ sachet
black peppercorns
1 packet
venison steak
1 sachet
Gravy Granules
(Contains: Gluten(Wheat); )
2 clove
garlic
1 packet
cream cheese
(Contains: Milk; )
1 packet
berry compote
½ packet
Classic Oat Mix
(Contains: Gluten, Sulphites; May be present: Sesame, Milk, Soy, Peanuts, Cashew, Pistachio, Almond, Walnut)
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk; )
40 g
butter
(Contains: Milk; )
½ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Trim ends of asparagus. Peel potato and cut into large chunks. Thinly slice portabello mushrooms and chives. Finely chop garlic. • Lightly crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Add the milk and butter to the potato and season with salt. Mash until smooth. Cover to keep warm.
• While the potatoes are cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook asparagus with a dash of water until tender, 5-6 minutes. • Season then transfer to a plate. Cover to keep warm.
• See Top Steak Tips (below) for extra info! • In a medium bowl, combine venison steak, crushed peppercorns, a drizzle of olive oil and a pinch of salt. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook venison for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest and cover to keep warm.
• While the venison is resting, return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 8-10 minutes. • Add garlic and cook until fragrant, 1 minute. • Meanwhile, combine gravy granules and the boiling water in a medium heatproof bowl, whisking, until smooth, 1 minute. • Transfer mushrooms to the gravy, season and stir to combine.
• Slice peppercorn-crusted venison steak. • Divide potato mash and pan-fried asparagus between plates. Top with steak. • Spoon over mushroom gravy and garnish with chives to serve. Enjoy!
