Pan-Seared Venison Haunch with Roasted Swede Chips & Garlicky Kale
Lean, mineral-rich wild venison steaks served with sweet roasted swede batonnets and iron-packed dark greens.
"I chose this dish to honor the user's request for venison while strictly adhering to the season. February is the tail end of the venison season and the peak for hearty root vegetables like swede (rutabaga) and kale. Venison is a Tier 1 'Ethical Carnivore' protein—wild, lean, and high in iron. I've paired it with swede roasted to mimic chips for comfort without refined carbs, and kale flash-fried for texture. The cooking method utilizes a high-heat sear for the meat and roasting for the roots, ensuring distinct textures."
Ingredients
Protein
- 900g Venison Haunch Steaks — 4 steaks, room temp
Fresh
- 800g Swede — peeled and batoned
- 300g Curly Kale — woody stalks removed
- 3 Garlic — cloves, sliced
Pantry
- 30ml Olive Oil
- 20g Dijon Mustard
- 15ml Apple Cider Vinegar
- 4g Sea Salt
- 2g Black Pepper
Method
Preheat oven to 200°C (180°C fan). Peel swede and cut into 1cm thick batons (chips).
Remove venison from packaging 15 mins before cooking to reach room temp. Pat dry with paper towels and season generously with salt and pepper.
Toss swede batons with half the olive oil, salt, and pepper. Roast on a baking tray for 25 mins, turning halfway, until golden and tender.
In a large heavy skillet, heat a splash of oil over high heat. Sear venison steaks for 2-3 mins per side for medium-rare. Remove and rest for 5-8 mins.
While meat rests, reduce pan heat to medium. Add remaining oil and sliced garlic. Sauté for 30 seconds, then add kale and a splash of water. Cover and steam for 3 mins until wilted but bright green.
Whisk mustard, vinegar, and any resting juices from the venison together.
Slice venison against the grain. Plate with a pile of swede chips and garlicky kale. Drizzle the mustard jus over the meat.
Arrange swede chips and kale on warm plates. Place sliced venison on top and drizzle with pan juices.