The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thyme & mustard venison with golden root veg chips
Tender slices of venison are infused in a flavoursome thyme and mustard marinade, and served up with root veg chips, Tenderstem broccoli and a gorgeously rich-tasting sauce. Unbelievably good food you won’t believe you cooked yourself!
SWK: High protein
Plants 4
SWK: High fibre
Serving size
Ingredients
- 2 carrot
- 2 parsnip
- 1 handful of fresh thyme
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 2 wild venison haunch steaks
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 180g Tenderstem broccoli
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 onion
Nutritional Information
Calories: 413
Protein: 42g
Carbs: 49g
Fat: 7.0g
Ingredients
- 4 carrot
- 4 parsnip
- 2 onion
- 1 handful of fresh thyme
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 4 x wild venison haunch steaks
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 240g Tenderstem broccoli
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 402
Protein: 40g
Carbs: 48g
Fat: 6.8g
Thyme & mustard venison with golden root veg chips
Tender slices of venison are infused in a flavoursome thyme and mustard marinade, and served up with root veg chips, Tenderstem broccoli and a gorgeously rich-tasting sauce. Unbelievably good food you won’t believe you cooked yourself!
Cook time:
35 mins
Cuisine:
British
Food group:
Beef
Allergens: Milk, Mustard
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x mixing bowl
- 1x large non-stick frying pan
- 1x saucepan
Start the veg & marinade
- Heat your oven to 230ºC/fan 210ºC/gas 8.
- Cut the carrots into ½cm-thick batons. Quarter the parsnips lengthways, then peel and finely dice the onions.
- Put the carrots and parsnips on a baking tray lined with baking paper and spritz with cooking spray. Roast for 18-20 mins.
- Meanwhile, finely chop the thyme leaves. Put them into a large mixing bowl along with the garlic paste, mustard and 50ml water. Lightly season with salt and pepper and set aside.
Cook your venison
- While the veg roasts, on a separate board, trim any visible fat from the venison. Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the venison steaks for 3-4 mins on each side for medium (or 5-6 mins for well done).
Things get saucy!
- Put the venison in the mustard marinade and leave until ready to serve.
- Keep the venison pan over a medium-high heat and add the diced onions. Fry for 3-4 mins, then crumble in half the stock cube, pour in 200ml water (use all the stock and 300ml water for 4 portions) and boil for 3-5 mins, until reduced by two-thirds.
Boil the broccoli
- At the same time, cook the broccoli in boiling water for 3-4 mins, then drain.
Bring everything together
- Transfer the venison to a clean board and thinly slice against the grain.
- Leave the sauce to cool slightly, then stir in the yogurt and the mustard marinade.
- To serve, dish up the sauce, venison, roasted veg and broccoli.