Venison steaks with roasted parsnip rosti recipe

(47 ratings)

Learn how to cook venison with our venison steak recipe. This woman's weekly recipe is low in fat but high in taste and is a delicious and healthy main course option.

  • healthy
Preparation Time15 mins
Cooking Time55 mins
Total Time1 hours 10 mins
Cost RangeSplashing
Nutrition Per PortionRDA
Calories258 Kcal13%
Fat7 g10%
Saturated Fat2 g10%

Low in fat but high in taste, this delicious main course is a healthier option for all the family. Learn how to cook venison steaks with th recipe


For the rosti:

  • 3 medium potatoes, peeled and grated
  • 3 parsnips, peeled and grated
  • Salt and freshly ground black pepper
  • 1 medium egg white

For the venison:

  • Sunflower oil, for greasing
  • 2 venison steaks, each about 125g (4oz)
  • 2 tablespoons port
  • 4 tablespoons redcurrant jelly
  • ½ vegetable stock cube
  • 4 sprigs of rosemary
  • 9cm (3½in) plain round cutter
  • Baking sheet lined with nonstick liner or baking parchment
  • Non-stick frying pan




    1. Set the oven to Gas Mark 6 or 200°C.

    To make the rosti:

    1. Tip the grated potato and parsnip into a bowl and add plenty of seasoning
    2. Add the egg white and mix well
    3. Divide the mixture into 4
    4. Place the round cutter on the lined baking sheet and press a quarter of the grated mixture into it, pressing the mixture down firmly. Then lift up the ring.
    5. Repeat to make 3 more rosti.
    6. Place the baking sheet with the rosti in the oven and bake them for about 45–55 minutes, or until they are a lightgolden colour and feel tender when pierced with a knife.

    To cook the venison:

    1. Lightly grease the base of the frying pan with the oil, then place the pan over a high heat
    2. Cut each venison steak in half to give 4 pieces and season both sides of each piece with salt and pepper
    3. Place the venison in the pan and cook it for 1-2 minutes on each side, until lightly browned
    4. Then reduce the heat under the pan and add the port, redcurrant jelly, stock cube and 150ml (¼ pint) water
    5. Bring to the boil, and then reduce the heat and simmer the contents of the pan for about 10 minutes.

    To serve:

    1. Place the rosti on a plate and top each with a piece of venison and a sprig of rosemary
    2. Transfer the sauce into a small jug to pour over, and serve immediately.

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