Venison Loin Steaks with Mojo Verde & Crispy New Potatoes

Recipe from Martin Hill

Venison is a delicious meat that is often overlooked and should be enjoyed more frequently in kitchens across the UK. These venison loin steaks from Farm Wilder are lean, rich, and bursting with wild flavour.

All the deer used by Farm Wilder come from Forestry England woodlands, where population control is in place to support the natural regeneration of the forests and help other wildlife thrive.

The sharp, spicy and fragrant mojo verde sauce cuts through the rich flavour of the venison nicely, served with some seasonal crispy new potatoes.

Serves 2

Ingredients

For the mojo verde sauce:

2 Green peppers
2 Green chillies
30g Parsley
30g Coriander
15g Mint
Good glug of Olive oil
2 cloves Garlic
4 tbsp Cyder Vinegar
1 tsp Toasted Cumin Seeds
Good pinch of salt

For the potatoes:

500g New Potatoes
Oil for frying

2 Venison Loin Steaks

Method

• Preheat your oven to 200c.
• Cut your green peppers in half and scoop out the seeds. Place on a baking tray with the green chillies, drizzle with olive oil and season with salt. Roast for around 30 mins until soft and browned. Set aside to cool.
• Par boil your new potatoes, skin on,  in salted water until tender, drain and set aside to cool.
• Add the roasted green peppers and chillies to a blender along with the rest of the mojo verde ingredients and blend until smooth. Check for seasoning adding more salt, vinegar and oil if needed.
• Oil and season your venison steaks well with sea salt and black pepper. Heat a frying pan on the hob until smoking hot and add the steaks. Cook on both sides until they have a nice brown crust and the internal temperature of the meat has reached 57c (medium rare). Set aside to rest.
• Heat a pan or skillet on the hob with an inch of oil.
• Crush the new potatoes with the bottom of a small bowl with a flat bottom. Crush only slightly so they keep their shape.
• Once the oil is hot add the potatoes and fry until crisp. Remove from the oil and drain on kitchen paper and season with some sea salt.
• Slice the venison, against the grain of the meat, into 1cm slices
• Spread the sauce on a large plate, add the venison steak slices onto the sauce and then scatter on the crispy new potatoes.