HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBalsamic Glazed Venison Steak & Parsnip Mash
Balsamic-Glazed Venison Steak & Parsnip Mash

Balsamic-Glazed Venison Steak & Parsnip Mash

with Veggies & Sage Nuts

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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.

Allergens:MilkTree NutsSulphites

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 bag

baby broccoli

1 bunch

cavolo nero kale

1 packet

button mushrooms

1 bag


1 packet

roasted hazelnuts

(ContainsTree Nuts)

1 packet

slivered almonds

(ContainsTree Nuts)

1 packet

venison steak

1 bottle

balsamic glaze


2 clove


Not included in your delivery


olive oil

40 g



2.5 tbs



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3175 kJ
Fat41 g
of which saturates13.6 g
Carbohydrate50.5 g
of which sugars23.3 g
Protein46.6 g
Sodium444 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of lightly salted water to the boil. Peel the potato and parsnip and cut into bite-sized chunks. Cook the 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, the salt and 1/2 the butter. Mash until smooth and cover to keep warm.


While the potato and parsnip are cooking, cut the baby broccoli in half lengthways. Roughly chop the cavolo nero kale. Thinly slice the button mushrooms. Finely chop the garlic. Pick and roughly chop the sage leaves. Roughly chop the roasted hazelnuts and slivered almonds.


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


Return the frying pan to a high heat with a drizzle of olive oil. Season the venison steak with salt and pepper. When the oil is hot, cook the 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 the pan. Drizzle the balsamic glaze over the 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 a medium-high heat with the residual steak juices and a drizzle of olive oil. Cook the mushrooms and baby broccoli until starting to soften, 5-6 minutes. Add the kale and garlic and cook, stirring, until softened, 2 minutes. Season to taste.


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