Lean, fresh and full of flavour.

A high-protein, veg-packed meal that’s simple and satisfying. Slow-cooked onions bring natural sweetness, while lean venison keeps it light and nutrient-dense. Bright lemon and oregano lift the dish, making it balanced, fresh and ideal for fat loss or recovery meals.

Ingredients

250g venison steak strips

2 onions, sliced

1 yellow pepper, sliced

150g white mushrooms, sliced

200g tender stem broccoli

2 cloves garlic, finely chopped

1 tbsp olive oil

1 tsp sweet paprika

1 tsp ground cumin

1 tsp dried oregano

Salt and black pepper

Juice of ½ lemon

Method

Blanch tender stem broccoli for 2–3 minutes. Drain and set aside.

Heat olive oil in a large pan over medium heat. Add onions with a pinch of salt and cook for 8–10 minutes until soft and lightly caramelised.

Add pepper and mushrooms. Cook for 4–5 minutes until softened.

Stir in garlic, paprika, cumin and oregano. Cook for 30–60 seconds.

Push veg to one side. Add venison strips and cook for 2–3 minutes, turning once. Keep slightly pink.

Add the blanched broccoli and toss everything together. Finish with lemon juice.

Nutrition (Per serving)

365 kcal

37g protein

11g fat

32g carbs

8g fibre