Venison Pave Steak with Green-Herb Sauce

 One of the best ways to serve a venison steak (apart from simply grilled with a touch of lemon juice, salt and pepper), is to have it with a fresh green herb sauce.

Serves: 2
Time: 35 minutes

1 clove of garlic
1 large handful basil
1 large handful flat-leaf parsley
1 lemon, juice & zest
6 tbsp extra-virgin olive oil
pinch of salt & pepper
230g Venison Steak


  1. Remove steak from fridge and keep at room temperature for 30 minutes before use.
  2. Rub steaks with olive oil and a little salt and pepper. Heat a non-stick pan on high until very hot. Sear the steaks in pan for 2 minutes on each of the six sides, then turn the heat to low and cook for 2 more minutes on the two largest sides. Remove and wrap in foil and leave to rest for 10 minutes.
  3. While the steak rests, place all ingredients except the steak in a small blender and process until smooth, adjust seasoning and acidity with more lemon juice to suit your taste.
  4. Slice steaks and serve with the green-herb sauce

Serve with roast sweet potato wedges and a leaf salad.

Seasonal venison box

 Our seasonal venison meat box includes lean, richly flavoured sustainable venison straight from our Oxfordshire farm. For special meals, there’s a large roasting joint and succulent venison steaks. For everyday cooking, lean mince, sausages, meatballs and easy diced venison. Great value for filling the freezer for all occasions. 



Recipe provided by Hayley West Nutrition & Lifestyle Support