- 500g potatoes
- 4 parsnips
- 4 carrots
- 2 onion
- A handful of three cornered leeks
- 80g Parmesan
- 4 wild venison minute steaks
- 1 x 227ml double cream
- 2 tsp wholegrain mustard
- A handful of rosemary, leaves only
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 2 tbsp cold water
- Vegetable peeler (optional)
- Roasting tin
- Frying pan
- 1.
Warm your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes, parsnips and carrots and chop all of them into bite-size chunks (no need to peel unless you prefer to). Scatter the veg into a large roasting tin. Add 1 tbsp oil and a pinch of salt and pepper and toss till coated. Slide the veg into the oven for 40 mins, turning halfway, till golden and tender.
- 2.
Meanwhile, peel and finely chop the onion. Trim any dry ends off the three cornered leeks then thinly slice them. Finely grate the Parmesan.
- 3.
When the vegetables in the oven have about 15 mins to go, warm a large frying pan to a medium-high heat. Rub the venison steaks with 1/2 tbsp oil each and a little salt and pepper and add to the hot pan. Fry the venison for 3-4 mins on each side for pink middles or a little longer for more well done steaks, then transfer the steaks to a warm plate. Cover the plate loosely with foil to keep the steaks warm. Rest for a few mins.
- 4.
Add the chopped onion to the empty venison pan and fry for 3 mins, stirring occasionally, till browned. Pour in half the pot of cream and add the Parmesan, three cornered leeks and 1 tsp mustard, along with 2 tbsp water. Warm through for 2 mins, till the sauce has slightly thickened.
- 5.
Finely chop the rosemary. When the veg are ready, sprinkle over the rosemary and divide between 2 warm plates. Add the venison, spoon over the Parmesan sauce and serve.
- Tip
Keep ahead of the game
As all of our game is wild, please be aware that your venison steaks may contain traces of shot. - Tip
What are three cornered leeks?
A wild cousin to chives and garlic, three cornered leeks are a seasonal treat only available in the first few months of the year. The three cornered leeks were foraged in Cheshire and they will add fragrant flavour to your Parmesan sauce. - Tip
Extra, Extra
You can use all the cream in this recipe, although that will affect the nutritional info. Otherwise, it will keep in the fridge fir a few days or you can freeze it in an ice cube tray. The frozen cream cubes can be dropped into curries, stews and sauces for added richness.