Balsamic-Glazed Venison Steak & Beetroot Toss

Name: Balsamic-Glazed Venison Steak & Beetroot Toss with Mash & Rosemary-Candied Walnuts
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Red Onion; 1 packet Cow's Milk Feta; 1 packet Walnuts; 1 packet Balsamic Glaze; packet Rosemary; 1 packet Green beans; 240 g Venison Steak; 1 packet Rocket leaves; 2 packet Potato; 1 Beetroot

with Mash & Rosemary-Candied Walnuts

Get up to $175 off

Allergens:

Milk

•Tree nuts

•Sulphites

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

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 packet

Cow's Milk Feta

(Contains: Milk; May be present: Cashew, Pine nut. )

1 packet

Walnuts

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

1 packet

Balsamic Glaze

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

packet

Rosemary

1 packet

Green beans

240 g

Venison Steak

1 packet

Rocket leaves

2 packet

Potato

Beetroot

Nutrition Values

Calories600 kcal

Energy (kJ)2510 kJ

Fat27.9 g

of which saturates13.7 g

Carbohydrate34.2 g

of which sugars21.3 g

Dietary Fibre10.8 g

Protein49.7 g

Sodium1190 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

• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into thin wedges. Cut onion into thick wedges. • Place beetroot and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast for 15-20 minutes. • Meanwhile, halve baby broccoli lengthways. When the veggies have roasted, remove the tray from the oven, then add baby broccoli with a drizzle of olive oil. • Toss to combine, then roast until tender, a further 5-10 minutes.

• While the veggies are roasting, bring a medium saucepan of lightly salted water to the boil. • Peel potato and cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the saucepan. Cover to keep warm.

• While the potato is cooking, pick and roughly chop rosemary leaves. • Heat a large frying pan over medium heat. Cook the brown sugar, water and rosemary until melted and bubbling. • Add walnuts and cook, stirring, until the caramel has thickened, 2-3 minutes. • Pour walnut caramel over a sheet of baking paper and season with salt. Set aside to cool.

TIP: Cooking the caramel fully will ensure the coating is crunchy and not chewy.

• Wipe out the frying pan and return to high heat with a drizzle of olive oil. Season venison steak. • 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. • Drizzle balsamic glaze over the steak and place 1/3 of the butter on top. Cover to rest and keep warm.

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

• While the venison is resting, add the milk, salt and remaining butter to the potato. Mash until smooth. Set aside. • Add rocket leaves to the roasted veggies, then crumble over feta (see ingredients). Gently, toss to combine.

• Roughly chop rosemary-candied walnuts. Slice balsamic-glazed venison steak. • Divide mash, beetroot toss and steak between plates. • Spoon over any remaining balsamic glaze. Sprinkle with rosemary candied walnuts to serve. Enjoy!