Cherry-Glazed Venison & Lemony Veggies
with Garlic-Parmesan Potatoes & Pine Nuts- Milk
- Tree Nuts
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Wheat
- Eggs
- Fish
- Traces of Cashew
- Almond
The sticky, sweetness of our cherry glaze really gets the mouth watering. Drizzled over tender seared venison steak and a side of rosemary infused potatoes, with toasted pine nuts, this completely luxe dish will make the average dinner feel like a special occasion. *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and 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
2 sprig
rosemary
1 bag
baby cauliflower
1 bag
baby broccoli
½
lemon
1 packet
pine nuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 packet
venison steak
1 packet
Cherry Sauce
(May be present: Gluten, Sesame, Milk, Soy, Wheat, Eggs, Fish, Cashew, Almond)
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
¼ cup
water
½ tbs
balsamic vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until just tender, 18-20 minutes. • Meanwhile, finely chop garlic. Pick and finely chop rosemary leaves. In a small heatproof bowl, microwave the butter, garlic and rosemary in 10 second bursts, until melted. Season with salt and pepper, then set aside. • Lightly crush the potatoes on the tray, until 1cm-thick. Drizzle with melted herb butter and sprinkle with grated Parmesan cheese. Return tray to the oven and roast until golden, a further 8-10 minutes.
• Meanwhile, trim baby cauliflower and baby broccoli. Slice lemon into wedges. • Heat a large frying pan over medium-high heat. Toast pine nuts, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• When the potatoes have 10 minutes remaining, return the frying to medium-high heat with a drizzle of olive oil. • Cook baby cauliflower and baby broccoli, tossing occasionally, until tender, 5-6 minutes. • Add a squeeze of lemon juice and season to taste. Transfer to a plate and cover to keep warm.
TIP: Add a dash of water to the veggies to help speed up the cooking process.
• See Top Steak Tips (below) for extra info! • Season venison steak all over. Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook steak for 1-2 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Return frying pan to medium heat. Cook cherry sauce, the water, balsamic vinegar, brown sugar and any steak resting juices, stirring, until the glaze is smooth and slightly thickened, 1-2 minutes. Season to taste.
• Slice venison steak. Divide steak, herby garlic-Parmesan potatoes and lemony veggies between plates. • Pour cherry glaze over steak. • Garnish with toasted pine nuts. Serve with any remaining lemon wedges. Enjoy!
