Wild Scottish Venison with Port, Figs and Potato Wedges

Pan-seared venison steaks with a balsamic port reduction, served alongside crispy oven-baked potato wedges and a fresh watercress salad.

Main Course High Protein Game Venison Scottish

Estimated Nutrition

Calories

1068.2

kcal / serving

4272.8 kcal total

Carbs

95.6g

per serving

382.4 g total

Fat

51.2g

per serving

204.8 g total

Protein

52.6g

per serving

210.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

150

Balsamic Vinegar

Fruits

200

Fig

Soft dried

Liquids

Port

Meat

800

Venison Haunch Steaks

Wild Scottish

NutsSeeds

pinch

Sea Salt

Smoked

OilsFats

100

Rapeseed Oil

Cold-pressed, for the wedges

100

Rapeseed Oil

Cold-pressed, for the venison

Vegetables

piece

Potato

Large

piece

Red Chilli

Small, whole

piece

Red Onion

Small, finely sliced

piece

Watercress Salad

To serve

Method

Add figs, remaining oil, port, and vinegar then reduce liquid for three minutes.

Serve venison with watercress and salt-sprinkled wedges.

Cook venison for eight minutes for medium-rare.

Stir in onions for three minutes and سپس sear steaks on all sides.

Heat half the oil in a frying pan and cook chillies for two minutes.

Bake wedges in hot oil for 40 minutes until golden, turning once.

Slice potatoes into wedges, rinse, and pat dry thoroughly.

Preheat the oven to 200°C and warm the rapeseed oil in a tray.