Balsamic-Glazed Venison Steak

Name: Balsamic-Glazed Venison Steak with Double Chocolate Brownies
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 1 sachet Sage; 1 packet Roasted hazelnuts; 1 packet Balsamic Glaze; 1 packet Slivered Almonds; 1 packet Button Mushrooms; 240 g Venison Steak; 1 Silverbeet; 1 Baby Broccoli; 2 packet Potato; 1 Parsnip

with Double Chocolate Brownies

Get up to $175 off

Allergens:

Tree nuts

•Sulphites

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Sage

1 packet

Roasted hazelnuts

(Contains: Tree nuts; May be present: Tree nuts, Gluten, Milk, Sesame, Soy. )

1 packet

Balsamic Glaze

(Contains: Sulphites; May be present: Milk, Sesame, Soy, Fish, Eggs. )

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Button Mushrooms

240 g

Venison Steak

Silverbeet

Baby Broccoli

2 packet

Potato

Parsnip

Nutrition Values

Calories463 kcal

Energy (kJ)1940 kJ

Fat19.7 g

of which saturates1.6 g

Carbohydrate27 g

of which sugars12.2 g

Dietary Fibre9.8 g

Protein41.3 g

Sodium183 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Bring a medium saucepan of lightly salted water to the boil. Peel potato and parsnip, then cut into bite-sized chunks. • Cook potato and parsnip in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return to the saucepan, then add the milk, salt and half the butter. Mash until smooth, then cover to keep warm.

• Meanwhile, halve baby broccoli lengthways. Roughly chop silverbeet. Thinly slice button mushrooms. Finely chop garlic. • Pick and roughly chop sage leaves. Roughly chop roasted hazelnuts and slivered almonds.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook sage, hazelnuts and almonds, tossing, until golden, 2-3 minutes. • Transfer to a paper towel-lined plate. Season with salt.

• See Top Steak Tips (below) for extra info! • Return the frying pan to high heat with a drizzle of olive oil. Season venison steak with salt and pepper. • When oil is hot, cook venison for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest, leaving the residual juices in pan. • Drizzle balsamic glaze over steak, then place the remaining butter on top. Cover to keep warm.

TIP: The heat will melt the butter and glaze to make a sauce.

• While the steak is resting, return the frying pan to medium-high heat with the residual steak juices and a drizzle of olive oil. Cook mushrooms and baby broccoli until starting to soften, 5-6 minutes. • Add silverbeet and garlic and cook, stirring, until softened, 2 minutes. Season to taste.

• Slice venison steak. Divide parsnip mash and veggies between plates. • Top with venison. Spoon over balsamic butter and any resting juices. • Garnish with sage nuts to serve. Enjoy!