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Venison Steaks & Sauerkraut Crushed Potato Hash with Seeded Mustard Yoghurt

Venison Steaks & Sauerkraut Crushed Potato Hash with Seeded Mustard Yoghurt

Venison Steaks & Sauerkraut Crushed Potato Hash with Seeded Mustard Yoghurt

Venison Steaks & Sauerkraut Crushed Potato Hash with Seeded Mustard Yoghurt. These naturally lean Venison Steaks add a delicate yet distinct flavour to any meal. Enjoy them with this Sauerkraut Crushed Potato Hash with Seeded Mustard Yoghurt for a delicious week night dish.

Venison Steaks & Sauerkraut Crushed Potato Hash with Seeded Mustard Yoghurt  

Serves 2

Ingredients

1 packet Silver Fern Farms Venison Steaks

400g baby (chat) potatoes

2 tbsps extra virgin olive oil

1 cup store-bought sauerkraut

2 garlic cloves, sliced

1 small sprig fresh bay leaves

½ cup Greek-style yoghurt

2 tbsp seeded mustard

Red vein sorrel leaves, to serve

 

Method

  1. Preheat oven to 220C (200C fan forced). Place potatoes in a large saucepan of cold salted water. Bring to the boil, cook for 12 minutes. Drain; place in a deep-sided roasting tray. Using a fork, lightly crush. Add half the oil, the sauerkraut, garlic and bay leaves and toss to combine. Place in the oven, cook for 30 minutes or until golden.
  2. Meanwhile, take the Silver Fern Farms Venison Steaks out of their packaging and then set aside for 10 minutes to bloom before cooking.
  3. Sprinkle the steaks with salt and pepper. Heat remaining oil in a large non-stick frying pan, cook steaks for 6 minutes, turning.  Set aside, loosely covered with foil, to rest for 5 minutes.
  4. Mix the yoghurt and mustard together, season with salt and pepper.
  5. Serve the steaks with potatoes, mustard yoghurt and red vein sorrel.
  6. Sprinkle with salt and pepper to serve.

 

Try some of our other delicious venison recipes:

Venison Medallions with Mushroom Sauce

Venison, Cranberry & Red Wine Pie

 

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