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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 CourseHigh ProteinGameVenisonScottish
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
40
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
150
ml
Balsamic Vinegar
Fruits
200
g
Figs
Soft dried
Liquids
50
ml
Port
Meat
800
g
Venison Haunch Steaks
Wild Scottish
NutsSeeds
1
pinch
Sea Salt
Smoked
OilsFats
100
ml
Rapeseed Oil
Cold-pressed, for the wedges
100
ml
Rapeseed Oil
Cold-pressed, for the venison
Vegetables
4
piece
Potatoes
Large
5
piece
Red Chillies
Small, whole
4
piece
Red Onions
Small, finely sliced
1
piece
Watercress Salad
To serve

Method

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