As the chill of winter lingers, you can find yourself craving hearty meals that are both satisfying and nourishing. This recipe for Venison Steaks with Honeyed Root Veg, Spiced Chickpeas & Sheeps’ Cheese is the perfect answer to that craving. The tender, succulent venison steaks are complemented by a medley of sweet and earthy root vegetables, all drizzled with a touch of honey. This is a meal that celebrates the best of seasonal produce and spices and is sure to warm you from the inside out.


  • For the roasted veg

  • 500g
    Carrots, sliced in half, lengthways
  • 2
    Medium red onions, cut into wedges
  • 3
    Garlic cloves, bashed
  • 2 tablespoons
    Runny honey
  • For the spiced chickpeas

  • 2 teaspoons
    Smoked paprika
  • 2 teaspoons
    Cumin seeds
  • 1 teaspoon
    Chilli flakes
  • 2 tablespoons
    Pumpkin seeds
  • 2 tablespoons
    Sunflower seeds
  • 125g
    Chickpeas, cooked and drained
  • 2
    Wild Venison steaks
  • A drizzle
    Rapeseed oil
  • A small knob
  • 150g
    Wooten White sheeps’ cheese
  • 100g
    Chervil, chopped
  • 100g
    Flatleaf parsley, chopped
  • A good pinch
    Sea Salt
  • A good pinch
    Freshly ground black pepper


  • Preheat the oven to 200C/400F/Gas Mark 4. 

    To a medium-sized roasting tray add the carrots, red onion wedges and bashed garlic. Drizzle over a generous glug of rapeseed oil and liberally season the veg with salt and pepper. Drizzle over a tablespoon of honey and then shake the tray to ensure everything is coated in sweet honey, seasoning and oil. Place the roasting tray into the oven and roast for 25 minutes. 

    To make the spiced chickpeas, in a pestle and mortar grind the spices together. Pour the spice mix into a mixing bowl. To the bowl add the chickpeas and seeds, along with a drizzle of oil and a good pinch of salt. Coat the chickpeas and nuts in the spice mix and set aside. 

    Remove the roasted veg from the oven and give everything a good shake. To the roasting pan, add the spiced chickpeas and nuts. Drizzle a little more oil and a further tablespoon of honey over the ingredients in the roasting tray, then place it back into the oven and roast for a further 15-20 minutes, until the veg is beautifully tender and caramelised. 

    Season the venison steaks with a good pinch of salt and pepper. Take a cast iron pan and place it over a high heat. To the pan add a drizzle of oil. Lay the steaks into the hot pan and cook for 2-3 minutes on each side. For the last minute of cooking add in a small knob of butter and toss the foaming butter around the pan, coating the steak. Remove from the pan and set aside to rest for 5-10 minutes. 

    On a large platter decant the roasted veg, chickpeas and seeds. Scatter over the chopped herbs. Break apart the sheep’s cheese and scatter chunks throughout the warm veg. Slice the rested venison steaks, then lay them over the top of the veg, pouring over any juices from the pan. Finally, drizzle the dish with a little more oil, then serve straight away. 

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