High-protein Venison Paillard recipe

Name: High-protein Venison Paillard recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 140g Venison steaks; 1 peeled and cubed butternut squash; 1 diced red chilli; 2 tbsp. of chopped coriander; 2 tbsp. of toasted pumpkin seeds; 2 tbsp. sherry vinegar; 1 tbsp. of rapeseed oil

Pound for pound, nothing beats venison for a hit of bulk-building protein

By Emily BadiozzamanPublished: 02 November 2015

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Recipe: Mike Denman

Photography: Dan Matthews

Benefits: Bulk up

Cost: ££

331 calories
33g protein
19g carbohydrates
10g fat (2g saturated)

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Yields:

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Ingredients

4 140g Venison steaks
1 peeled and cubed butternut squash
1 diced red chilli
2 Tbsp. of chopped coriander
2 Tbsp. of toasted pumpkin seeds
2 Tbsp. sherry vinegar
1 Tbsp. of rapeseed oil

Directions

1. Step 1
  Place each steak inside a Ziploc bag and smack them down to one-centimetre thick. Once you’ve finished taking out the day’s stress on your haunch, roast the butternut squash at 200C until soft and set aside to cool.
2. Step 2
  Throw the rest of the ingredients in to the roasting tin and shuffle to coat the veg in oil. Season your hammered-down meat and place it in a smoking hot pan, flash-frying the venison to keep it pink.
3. Step 3
  Serve with the butternut squash and some salad leaves. A dinner fit for a Norse God.