A speckled plate of thinly sliced seared meat with brussles sprouts, potatoes and walnuts

Venison steaks with stir-fried sprouts

  • serves 2
  • Easy

Serve delicate slices of seared venison with a bubble-and-squeak-style hash made from Brussels sprouts, floury potatoes, walnuts and fruit


Make this recipe for venison steaks, then check out our venison stew, venison burgers, venison casserole and more venison recipes



  • floury potatoes 400g, peeled and cut into chunks
  • lemon ½, zested and juiced
  • venison steaks 2
  • olive oil 1 tbsp
  • brussels sprouts 400g, trimmed and quartered
  • ginger peeled and finely grated to make ½ tsp
  • apple or pear ½, peeled, cored and finely chopped
  • walnuts 20g, chopped
  • cider or rice vinegar 1 tbsp
  • white miso ½ tbsp (optional)


  • Step 1

    Cook the potatoes in a pan of boiling salted water for 18-20 minutes until tender, then drain. Mash with the lemon zest and juice.

  • Step 2

    Heat a frying pan over a high heat until very hot. Rub the venison steaks with half the olive oil. Season, then sear the steaks for 2-3 minutes on each side, or until cooked to your liking. Transfer to a board and leave to rest for 5-10 minutes.

  • Step 3

    Heat the remaining oil in the frying pan over a high heat, and fry the sprouts, stirring frequently, for 4-6 minutes or until slightly golden at the edges and tender. Stir in the ginger, apple or pear and walnuts, and fry for another minute. Add the vinegar, miso (if using) and 2 tbsp water, then stir everything together with a pinch of salt. Serve the rested steaks over the lemony mash, with the sprouts on the side.

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Posh Venison Burgers Recipe

Nutritional Information

  • Kcals 527
  • Fat 17.1g
  • Saturates 2.8g
  • Carbs 46.9g
  • Sugars 14.1g
  • Fibre 15.8g
  • Protein 38.5g
  • Salt 0.5g