Adrian Rowe, executive head chef at Yorkshire pub group Ainsty Inns, proves eating healthily doesn’t mean compromising on taste.

  • 30mins
  • 2
  • Medium


  • 200g venison haunch steak from your local
  • butcher
  • 1 sweet potato
  • 1 rosemary sprig
  • 1 clove of garlic
  • Salt and pepper to season
  • Oil (pomice oil)
  • 100ml of red wine
  • 1tsp redcurrant jelly
  • 25g of fresh redcurrants


Set your oven to 170C. Next peel, cut and boil the sweet potato with the rosemary sprig and garlic and seasoning until the sweet potato is soft, then blanch the baby carrots in lots of salted water in a separate pan.
Season the venison steak and pan fry for two minutes on each side in a little oil using an ovenproof pan.
Transfer to the oven for four minutes, adding in the drained carrots to the same pan.
Remove the venison from the oven and leave it to rest somewhere warm whilst the carrots and pan juices carry on roasting for five minutes.
Drain the sweet potatoes, remove the rosemary sprig from the pan, mash and keep warm.
Remove the carrots from the pan and keep them warm, keeping the juices in the pan.
Pour 100ml of red wine into the pan juices and add a teaspoon of redcurrant jelly and a few fresh redcurrants, boil it down for a couple of minutes until it becomes thick and glossy, and take off the heat.
Spoon the sweet potato mash onto the plate and surround with the roasted carrots.
Slice the venison steak on an angle across the grain, place on top of the mash and pour the sauce over.

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