Venison Minute Steaks with Fig & Balsamic Roast Potatoes Recipe | Abel & Cole
Venison Minute Steaks with Fig & Balsamic Roast Potatoes
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Prep: 20 mins
Cook: 45 mins
Bring out the best in our wild venison steaks from Hampshire by rubbing them in a juniper, rosemary and fennel marinade.
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476 kcal
(per portion)
Ingredients you'll need
  • 500g potatoes
  • 2 red onions
  • 1 tsp fennel seeds
  • 4 juniper berries
  • 1 garlic clove
  • A handful of rosemary
  • 2 venison minute steaks
  • 50g dried figs
  • 1 tbsp balsamic vinegar
  • 100g cavolo nero
From your kitchen
  • 1 tbsp + 2 tsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 190°C/Fan 170°C/Gas 5. Scrub and peel the potatoes. Roughly chop them into 2cm chunks and add them to a roasting tin. Drizzle over 1 tbsp olive oil. Season with a pinch of salt and pepper. Turn to coat in the oil.

  • 2.

    Halve the red onions, leaving them in their papery skins. Add them to the tin, cut-side up. Roast the veg for 30 mins.

  • 3.

    Put 1 tsp fennel seeds in a mortar and pestle. Grind to make a fine powder. Add 4 juniper berries. Peel and roughly chop the garlic clove. Add them to the mortar and crush them in with the fennel seeds to make a thick paste. No mortar and pestle? Use a small bowl and the end of a rolling pin or the bottom of a jam jar.

  • 4.

    Finely chop the rosemary leaves. Add them to the spice paste with a pinch of salt and 2 tsp oil. Stir together. Put the venison steaks in a dish and rub in the juniper marinade, making sure they are well covered. Set them aside to marinate for 15-20 mins.

  • 5.

    Dice the dried figs, discarding the woody bits. When the potatoes and onions have roasted for 30 mins, scatter the figs into the tin. Drizzle a little balsamic over each onion half. Roast for another 15 mins, till the potatoes are golden and the onions are a little charred and soft.

  • 6.

    Warm a griddle or frying pan for 2 mins over a high heat. Add the venison steaks. Fry for 2-4 mins on each side till the steaks are browned and cooked to your liking (cook them for longer if the steaks are thick or if you prefer well-done meat).

  • 7.

    Put the steaks on a board or warm plate and loosely cover with foil. Let them rest for 5 mins.

  • 8.

    While the steaks rest, shred the cavolo nero leaves and add to the steak pan with a splash of water. Cook and stir for 3-4 mins to just wilt them.

  • 9.

    Slice the steaks and serve them with the roast veg, figs and cavolo nero.