Recipe: Venison Steaks

Venison Steaks with Roasted Root Vegetables

Serves 4

I just love venison and believe that it is vastly underrated. In this recipe I use the venison steaks as they are far superior to any other cut of venison. Other cuts such as rump or topside could be substituted, but do need a little longer cooking time as they are not as tender and are usually roasted or used in casseroles.


6 tsp olive oil
4 large garlic cloves, peel
1 long red chili, seeded and finely chopped (optional)
1 heaped tsp fresh thyme leaves
8 small carrots, halved lengthways
4 small parsnips, halved
12 large shallots, peeled and trimmed
1 small butternut squash, peeled, seeded, and cut into wedges
4 x 150g (5oz) venison fillet steaks
Maldon salt and ground black pepper broken into pieces


Preheat the oven to 190C/375F/Gas 5. To prepare the roasted root vegetables, place four tablespoons of the olive oil in a large roasting tin and add the garlic, chilli (if using) and thyme. Add all of the vegetables, except the butternut squash and toss well to combine.

Season generously and bake for 40 minutes until almost tender and lightly golden, tossing from time to time to ensure they caramelize evenly. Add the butternut squash to the pan and toss to combine and then roast for another 20-30 minutes until all of the vegetables are completely tender and caramelized.

Heat a large heavy-based frying pan until very hot. Rub the remaining two tablespoons of oil all over the venison steaks and season to taste. Add the coated venison steaks to the heated pan and cook for two minutes, then turn over and cook for another three minutes for rare.

However, if you prefer your meat to be medium then increase cooking time by one minute on each side; or for well done increase by two minutes on each side.

Remove the venison steaks from the heat and then set them aside in a warm place to rest.

Carve the venison steaks and arrange them on warmed serving plates on a pile of the roasted root vegetables.

Serve immediately.

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