Dinner

Venison Steak with Rosemary Sweet Potato Wedges

Name: Venison Steak with Rosemary Sweet Potato Wedges
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 170 g Venison steak; 220 g Sweet potato; 8 g Olive oil; 120 g Broccoli; A sprig, needles chopped Fresh rosemary; 2 cloves, about 6 g Garlic; A pinch Smoked paprika; To taste Salt

Sweet potato wedges roasted with rosemary, a seared venison steak and broccoli. 45 g of protein for 480 kcal.

Calories: 480kcal
Protein: 45g
Fat: 11g
Carbs: 52g

Per serving, makes 1. 15 minutes of work, then thirty minutes in the oven. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

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Venison Steak with Rosemary Sweet Potato Wedges, plated and ready to serve. — The finished recipe. Venison Steak with Rosemary Sweet Potato Wedges

Ingredients 1 to 6 for venison steak with rosemary sweet potato wedges arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for venison steak with rosemary sweet potato wedges arranged separately on a dark worktop. — Ingredients 7 to 8. A pinch Smoked paprika. To taste Salt

Venison Steak with Rosemary Sweet Potato Wedges, preparation step 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. — Step 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.

Venison Steak with Rosemary Sweet Potato Wedges, preparation step 2: Boil or steam the broccoli for four minutes when the wedges have ten minutes left. — Step 2. Boil or steam the broccoli for four minutes when the wedges have ten minutes left.

Venison Steak with Rosemary Sweet Potato Wedges, preparation step 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. — Step 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.

The finished venison steak with rosemary sweet potato wedges. — Step 4. Squeeze the soft garlic out of its skins over the wedges and serve with the sliced venison and broccoli.

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Ingredients

Venison steak170 g
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.
Sweet potato220 g
Skin on, scrubbed, cut into eight wedges. Raw, peeled weight.
Olive oil8 g
Two thirds on the wedges, the rest rubbed on the steak.
Broccoli120 g
Fresh rosemaryA sprig, needles chopped
Garlic2 cloves, about 6 g
Smoked paprikaA pinch
SaltTo taste

Method

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.
Boil or steam the broccoli for four minutes when the wedges have ten minutes left.
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.
Squeeze the soft garlic out of its skins over the wedges and serve with the sliced venison and broccoli.

Worth knowing

Venison at 100 kcal per 100 g has the least fat of any red meat in the table. Swapping in the same weight of sirloin adds about 60 kcal.
Wedges only go crisp if they are not touching. Two trays if one is crowded.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.