Venison Steak with Rosemary Sweet Potato Wedges

Make venison steak with rosemary sweet potato wedges, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Venison steak (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
220 g Sweet potato (Skin on, scrubbed, cut into eight wedges. Raw, peeled weight.)
8 g Olive oil (Two thirds on the wedges, the rest rubbed on the steak.)
120 g Broccoli
A sprig, needles chopped Fresh rosemary
2 cloves, about 6 g Garlic
A pinch Smoked paprika
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 210°C. Toss the wedges with most of the oil, the rosemary, the whole unpeeled garlic cloves, paprika and salt. Spread out on a tray and roast for thirty minutes, turning halfway.
2. Boil or steam the broccoli for four minutes when the wedges have ten minutes left.
3. Rub the venison with the last of the oil and salt. Sear in a very hot pan for two and a half minutes a side for a 2 cm steak, then rest for five minutes.
4. Squeeze the soft garlic out of its skins over the wedges and serve with the sliced venison and broccoli.

Check ingredient packaging for allergen information.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/venison-steak-rosemary-sweet-potato-wedges

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