Your muscles need a protein injection to help them repair after the day’s workout, so feed them venison.
Make sure you get organic and free-range meat so it’s free from added growth hormones (most of it is). It’s lower in fat than chicken and it’s also a particularly good source of iron and zinc. The protein increases feelings of fullness and the tryptophan in the sweet potatoes helps to convert the venison’s protein into serotonin, the hormone that’ll guarantee you a good night’s sleep. Talk about a winning combo.
Ready in 55 min
What You Need
600g sweet potatoes, diced
4 x 200g venison steaks
FOR THE DRESSING
1 red chilli, deseeded
1 small bunch coriander
150ml olive oil
1 tbsp apple-cider vinegar
1 tsp honey
1/ Simmer the sweet potato in a saucepan of salted water, covered, for 20 minutes.
2/ Meanwhile, heat a ridged griddle pan over medium-high heat and season the steaks generously. Cook, turning often, until
browned but still a little bit pink in the middle.
3/ Allow the steak to rest for five minutes before slicing it against the grain.
4/ Toss dressing ingredients in a blender and blitz until combined.
5/ Drain and mash the sweet potato with a little salt and pepper to taste and divide between four plates.
6/ Drizzle the dressing over the steaks to serve.