Venison steak recipe
These juicy venison steaks from Clean Eating Alice make a perfect midweek supper along with the miso parsnips.
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Ingredients
- 2 tsp coconut oil
- 300g parsnips, peeled and cut into 5cm-long batons
- 1 tbsp miso paste
- 1 tbsp extra-virgin olive oil
- a 2cm chunk of root ginger, peeled and grated
- 1 garlic clove, crushed
- 2 tbsp soy sauce
- 1 tbsp pomegranate molasses
- 1 x 240g pack venison steaks
- about 40g baby spinach
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