Venison steak with butternut squash purée and rainbow chard

Regular price £16.50


We're delighted to present this exclusive recipe from Ren's fantastic cookbook, Wild Honey and Rye - Modern Polish Recipes.

Venison is both incredibly tasty and a great lean source of protein. Ren pairs these British venison steaks with a rich butternut squash puree and a snap of green is offered by rainbow chard. 

Ingredients and allergen info

Ingredients we send you: butternut squash, thyme, chicken stock, double cream, venison steaks, rainbow chard.

You'll need from your kitchen: cooking oil, salt, pepper.  


Allergens: milk.

Packaged in an environment where we also store and handle cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphur dioxide/sulphites, lupin and molluscs. Not suitable for people with severe allergies.


Nutritional info

Typical values per portion:

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