Seared Venison & Garlic Greens
with Lemony Yoghurt- Milk
Elevate your evening with this elegant yet simple dish. Tender roasted venison is served alongside garlicky sautéed greens for a rich, earthy bite. A dollop of lemony yoghurt adds a fresh, tangy contrast that perfectly balances the plate - bringing together bold flavours in a nourishing and satisfying meal. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
480 g
Venison Steak
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1
Broccoli
1
Courgette
1
Lemon
2
Garlic
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Season venison steak.
• 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.
• Slice lemon into wedges.
• Finely chop garlic.
• Thinly slice courgette into sticks.
• Cut broccoli into small florets, then roughly chop stalk.
• In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste with salt and pepper.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook broccoli and courgette, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant. • Remove from heat then add a good squeeze of lemon juice. Season with salt and pepper. TIP: Add a dash of water to the pan to help speed up the cooking process.
• Slice venison. • Divide steak and garlic greens between plates. • Serve with lemony yoghurt and any remaining lemon wedges. Enjoy!
