Venison Steak & Balsamic-Cherry Sauce for Dinner

• Place potatoes on a lined oven tray. Sprinkle 
over savoury seasoning, drizzle with olive oil, 
season with salt and pepper and toss to coat. 
Roast until tender, 25-30 minutes. 

• Place carrots and courgette on a second lined 
oven tray. Drizzle with olive oil, season with salt
and pepper and toss to coat. Roast until tender, 
20-25 minutes. 

• When veggies have 15 minutes remaining, 
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, cook venison 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.

• While venison is resting, in a small bowl, 
combine cherry sauce, the balsamic vinegar, 
brown sugar and water.
• Wipe out frying pan and return to medium-high 
heat with a drizzle of olive oil.
• Cook garlic until fragrant, 1 minute. Add cherry 
sauce mixture and any venison resting juices 
and cook until slightly thickened, 30 seconds.