Venison Salisbury Steaks with Purple Sprouting Broccoli and Carrot & Swede Mash
Dreamstime Photo ID: 113036534450g ground venison (use beef mince if preferred)
25g breadcrumbs
1 medium onion (halved)
30g cheddar cheese (finely grated)
1 tbsp dried parsley or mixed herbs
2 garlic cloves (crushed)
2 tbsps olive oil
150g mushrooms (sliced)
2 tbsps arrowroot powder
475ml beef broth
Chopped fresh parsley (optional)
360g purple sprouting broccoli florets
400g carrots, scrubbed and chopped
400g swede, peeled and chopped
25g butter
2 tbsp crème fraiche
2 tbsp creamed horseradish (optional)
Salt and freshly ground black pepper
METHOD
In a bowl, grate half the onion and add the breadcrumbs to soak in the juices for 10 minutes.
Add the meat, cheese, herbs, and one of the crushed garlic cloves. Use your hands to mix until thoroughly combined then divide into 4 equal-sized patties.
Heat half of the oil in a large frying pan over high heat. Add the steaks and cook for 1 minute on either side until gently browned (they will still be raw inside). Remove to a plate.
To make the gravy, heat the remaining oil on a medium heat then add the remaining chopped onion and the second crushed garlic clove. Cook for 2 minutes until the onions are translucent. Add the mushrooms and cook for a further 2-3 minutes. Sprinkle the arrowroot powder over the onions and mushrooms and stir to coat. Slowly pour in the beef broth and stir constantly until the gravy begins to thicken.
Reduce the heat and return the steaks to the frying pan. Cook for 5-7 minutes until the steaks are cooked through. If the gravy thickens too quickly, add more water. Once cooked, removed the steaks to a warmed plate. Taste the gravy and add salt and pepper to taste.
Cook the carrots and swede together in a saucepan of boiling salted water for 30–35 minutes, or until tender. Drain and allow to air-dry for 5 minutes before returning to the pan. Add the butter, crème fraîche and horseradish (if using), mash well and season with salt and pepper to taste.
Place the broccoli in a steamer basket over boiling water and cover. Steam for three to five minutes.
Serve the Salisbury Steaks topped with the mushroom gravy and some chopped fresh parsley, alongside the purple sprouting broccoli and the carrot and swede mash.
