Seared venison, roasted sprouts and fig relish

Serves: 4 Prepare & Cook:


  • Brussels sprouts
  • venison fillet
  • SpinneysFood diced butternut
  • Stokes' Fig Relish


  1. Cook the Brussels sprouts in boiling salted water for 2-3 minutes. Drain and halve.
  2. Rub the venison all over with oil; season well. Set a frying pan over a high heat and sear the fillet on all sides. Cook for 2-3 minutes more or until done to your liking.
  3. Cook the butternut, tip into a pan and mash well. Add butter and season to taste.
  4. Set a frying pan with 1 tbsp oil over a medium- high heat. Cook the sprouts for 2-3 minutes, turning often, until crisp.
  5. Warm 4 tbsp relish. Divide the mash among plates, top with sliced venison and the sprouts and drizzle with relish.

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