Save to your scrapbook
Venison steaks with crushed squash & celeriac remoulade
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 2
2 x 135g packs British venison frying steaks
300g butternut squash, peeled and diced
160g celeriac, peeled
1 tbsp low-fat Greek-style yogurt
1 tbsp low-fat mayonnaise
1 tsp Dijon mustard
1 tbsp finely chopped flat leaf parsley
½ lemon, juice
1 tbsp olive oil
2 sprigs thyme
1. Remove the venison steaks from their packaging and set aside until ready to cook. Place the squash in a steamer and steam for 15 minutes or until tender (or boil in water for 12 minutes, then drain and leave to steam dry for a couple of minutes).
2. Meanwhile, make the remoulade. Thinly slice the celeriac into strips, then stack a few slices on top of each other and cut into thin matchsticks. Repeat with the rest. Mix the yogurt, mayonnaise, mustard, parsley and lemon juice in a bowl. Stir into the celeriac and season, then set aside.
3. Heat half of the oil in a nonstick frying pan over a high heat. Season the steaks, add to the pan and cook for 2 minutes. Turn over, add the thyme and cook for 2 more minutes for rare, or longer to your liking. Set aside on a plate to rest. Meanwhile, use a fork to crush the butternut squash with the remaining oil and divide between 2 plates. Serve with the remoulade and venison, discarding the thyme.
Typical values per serving:
Energy |
1,326kJ 316kcals |
---|---|
Fat | 10g |
Saturated Fat | 2.3g |
Carbohydrate | 18g |
Sugars | 10g |
Protein | 34g |
Salt | 1.7g |
Fibre | 8.2g |
2 of your 5 a day/low in sat fat
This recipe was first published in December 2020.
Average user rating