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Venison Steak, Herb-Butter Mash & Green Beans

A tender steak hard-seared to medium-rare, over herb-butter mashed potatoes with quick string beans — a whole dinner in about 30 minutes

Serves 3–4 · ~30 min

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  • 1½ lb Yukon gold potatoes, peeled & cubed
  • salt, for the potato water
  • 6 Tbsp butter, softened (2 for the herb butter, 4 for the mash)
  • 2 Tbsp mixed soft herbs, chopped (parsley, chives, a little thyme)
  • 1 garlic clove, grated
  • 1 lb green/string beans, ends trimmed
  • 1 Tbsp butter + a squeeze of lemon, for the beans
  • 1–1½ lb venison steak (backstrap, loin, or sirloin), ~1″ thick, patted very dry
  • salt · pepper · 1 Tbsp oil
  • ½ cup warm milk or cream, for the mash
What you need
  1. Potatoes on first. Cover the cubed potatoes with cold, well-salted water and boil ~15 min, until fork-tender.
  2. Make the herb butter. Mash 2 Tbsp soft butter with the chopped herbs and grated garlic; set aside. Pull the steak out to lose its chill.
  3. Beans, crisp-tender. Steam or blanch the green beans 3–4 min, then toss with the 1 Tbsp butter, a squeeze of lemon, and salt.
  4. Sear the steak. Salt the dry steak well. In a screaming-hot skillet with the oil, sear 2–3 min a side to a deep crust, pulling at 125–128°F for medium-rare. Rest 5 min — lean game dries out the second it passes medium-rare.
  5. Mash & plate. Drain the potatoes, mash with the warm milk and 4 Tbsp butter, and stir a spoonful of the herb butter through; season. Slice the steak across the grain, fan it over the mash with the rest of the herb butter melting on top, beans alongside.
Steps — tap one to keep your place

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.

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