Balsamic-Glazed Venison Steak for Dinner
with Pear & Chocolate Chip Crumble for Dessert
- Milk
- Tree Nuts
- Almond
- Sulphites
- Gluten
- Soy
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
- Peanuts
- Traces of Pistachio
- Traces of Walnut
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pine Nut
The sticky, sweet tartness of our balsamic glaze really gets the mouth watering. Drizzled over tender seared venison steak and a side of sautéed veggies topped with toasted sage nuts, this completely luxe dish will make the average dinner feel like a special occasion. Then, finish off your dinner with decadent, blissful crumble tossed through with pecans and chocolate chips. The pear and whipped cream spooned on top is sure to hit the spot. To download the recipe card for the main and dessert, click the download arrow on the right of the screen. The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
2
potato
1
parsnip
1 bag
baby broccoli
1 packet
mushrooms
1 bag
herbs
1 packet
roasted hazelnuts
(Contains: Tree Nuts; )
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
venison steak
1 bottle
balsamic glaze
(Contains: Sulphites, Gluten, Eggs, Fish, Milk, Traces of Cashew, Almond, Sesame, Soy, May contain traces of allergens; )
1 bag
Silverbeet
2 clove
garlic
3
pear
1 packet
pecans
(Contains: Tree Nuts, May contain traces of allergens, Gluten, Sesame, Milk, Soy, Peanuts; )
1 bag
Classic Oat Mix
(Contains: Gluten, Sulphites, May contain traces of allergens, Sesame, Milk, Soy, Peanuts, Traces of Cashew, Traces of Pistachio, Almond, Traces of Walnut; )
1 packet
Dark Chocolate Chips
(Contains: Milk, Soy, Gluten, Peanuts, Sesame, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut, May contain traces of allergens; )
½ bottle
cream
(Contains: Milk; )
Not included in your delivery
1
olive oil
40 g
butter
(Contains: Milk; )
2.5 tbs
milk
(Contains: Milk; )
¼ tsp
salt
20 g
brown sugar
Nutrition Values
Utensils
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 boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan, then add the milk, the salt and 1/2 the butter. Mash until smooth, then cover to keep warm.
Meanwhile, halve baby broccoli lengthways. Thinly slice mushrooms. Finely chop garlic. Pick and roughly chop herbs. Roughly chop silverbeet, 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 herbs, hazelnuts and almonds, tossing, until golden, 2-3 minutes. Transfer to a paper towel-lined plate. Season with salt.
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 and 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. Sprinkle over mixed nuts to serve.
