Recipes, Venison Recipes

Val’s venison haunch steak recipe w/ green sauce

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Juicy slices of venison with a zesty herb sauce – this venison haunch steak recipe packs a punch of flavour and can be whipped up in just 20-minutes. No kitchen required! I’ve even made this in the woods, swapping cultivated herbs for wild ones.

Serves 2

Ingredients

Green Sauce

Method

Cooking the Haunch Steaks

  1. Season haunch steaks generously with sea salt and black pepper.
  2. Heat a cast iron skillet over medium heat with a tablespoon of oil.
  3. Sear steaks for 60-seconds on each side.
  4. Add a knob of butter, reduce heat, and baste steaks for 3–4 minutes.
  5. Remove from the pan and rest for 10-minutes before serving.

Preparing the Green Sauce

  1. Combine all ingredients in a bowl with a pinch of salt.
  2. Stir well and leave to rest for 10-minutes.
  3. Taste and adjust seasoning as needed before serving.

Shop the ingredients

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.