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Venison Steaks with Brown Buttered Turnips

Venison Steaks with Brown Buttered Turnips

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

This Venison Steaks with Brown Buttered Turnips recipe by food writer Rachel de Thample celebrates the humble turnip. Their creamy texture and hint of mustardy bite contrast with the rich, earthy meat – and a squeeze of lemon brings a zesty finish. Add a grinding of black pepper and flakes of sea salt to the venison to serve.

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  • 250g venison steak
  • 1 garlic clove, finely chopped
  • 1 tsp olive oil
  • 50g unsalted butter
  • 350g turnips, large ones cut into 3-4cm cubes, small ones left whole
  • 10 sprigs of thyme, tender tips and leaves only
  • 1 lemon, zested, and a squeeze of juice


Step 1

Remove the venison from the fridge, pat dry using kitchen towel, then set aside for about 10-15 mins to come to room temperature.

Step 2

When the venison is ready, put a medium-sized frying pan over a high heat and rub the chopped garlic and olive oil into the meat. When the pan is smoking hot, add the steak and sear for 3 mins on each side; if it’s thicker than 2cm, or if you prefer a more well-done steak, fry for an additional 1-2 mins each side. Transfer the steak to a warm plate, cover and leave to rest while you cook the turnips.

Step 3

Put the frying pan over a medium low heat and add the butter; when melted, add the turnips and a pinch of sea salt. Cook, stirring occasionally, for 8-10 mins, or until the turnips are golden all over and the butter has browned, giving it a nutty flavour.

Step 4

Take the turnips off the heat, toss in the thyme and lemon zest, then taste – add a squeeze of lemon, if needed. Cut the venison into slices and serve alongside the turnips.

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