Balsamic-Glazed Venison Steak for Dinner

Name: Balsamic-Glazed Venison Steak for Dinner with Pear & Chocolate Chip Crumble for Dessert
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 1 olive oil; 2 potato; 1 parsnip; 40 g butter; 2.5 tbs milk; ¼ tsp salt; 1 bag baby broccoli; 1 packet mushrooms; 1 bag herbs; 1 packet roasted hazelnuts; 1 packet Slivered Almonds; 1 packet venison steak; 1 bottle balsamic glaze; 1 bag Silverbeet; 2 clove garlic; 3 pear; 1 packet pecans; 1 bag Classic Oat Mix; 1 packet Dark Chocolate Chips; ½ bottle cream; 20 g brown sugar

with Pear & Chocolate Chip Crumble for Dessert

Get up to $175 off

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!

Allergens:

Milk

•Tree Nuts

•Almond

•Schwefeldioxide und Sulfite

•Gluten

•Soja

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

parsnip

1 bag

baby broccoli

1 packet

mushrooms

1 bag

herbs

1 packet

roasted hazelnuts

1 packet

Slivered Almonds

1 packet

venison steak

1 bottle

balsamic glaze

1 bag

Silverbeet

2 clove

garlic

pear

1 packet

pecans

1 bag

Classic Oat Mix

1 packet

Dark Chocolate Chips

½ bottle

cream

Not included in your delivery

olive oil

40 g

butter

2.5 tbs

milk

¼ tsp

salt

20 g

brown sugar

Nutrition Values

Energy (kJ)3179 kJ

Fat42.3 g

of which saturates13.5 g

Carbohydrate49.3 g

of which sugars23 g

Protein46.2 g

Sodium446 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.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

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.