Venison Fillets with a Trio of Root Vegetable Mash Recipe
By the wlr team
Try something a little fancier with this recipe. Surprise your partner or get 2 friends and tuck into this low fat, low calorie, fine-diningesque recipe.
- Recipe makes: 3 servings
- Prep time:
- Cook time: 20 mins
- Calories: 264
- 180g potatoes
- 180g carrots
- 240g celeriac
- 450g venison steak
- 5g butter
- 1 tsp cornflour
- 1 tsp Marmite
- ½ Oxo cube
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- Prepare and cube the potatoes, carrots and celeriac and boil each one separately until they are soft enough to mash (don't mix the vegetables - they will each be served separately).
- While the vegetables are boiling, trim the venison steaks if needed. Take a heavy-based, non-stick frying pan and put it on a high heat.
- Sear the venison steaks on each side then turn the heat down to very low, pop on a lid and leave to cook for 10 minutes.
- To make the gravy; melt the butter in a pan, add the cornflour and Marmite and stir together.
- Make up stock by mixing the Oxo cube with 100ml of boiling water. Add the stock to the pan a little at a time until you have a thick sauce.
- Mash the vegetables and slice each venison steak into thin strips.
- To plate up, make oval shaped "olives" of each vegetable and arrange them next to one another on the plate. Each one should be about the same size. Arrange the venison. For each serving, pour one-third of the gravy into a ramekin and place that on the plate. Diners can either pour the gravy over the food or dip the venison into it.
Venison is a lower-calorie alternative to beef that has a great flavour and is easy to cook. Freely available at supermarkets or butchers.
|Fruit & Veg||1.9|
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