Cherry-Glazed Venison & Lemony Veggies
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Cherry-Glazed Venison & Lemony Veggies

Cherry-Glazed Venison & Lemony Veggies

with Garlic-Parmesan Potatoes & Pine Nuts

The sticky, sweetness of our cherry glaze really gets the mouth watering. Drizzled over tender seared venison steak and a side of herb 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.

Unfortunately, this week's baby cauliflower was in short supply, so we've replaced it with green beans. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Over 30g protein
Under 650kcal
Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time


Serving amount



2 clove


1 bag


1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 bag

green beans



1 packet

pine nuts

(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 bag

baby broccoli

1 packet

venison steak

1 packet

Cherry Sauce

Not included in your delivery

olive oil

20 g


(Contains Milk; )

¼ cup


½ tbs

balsamic vinegar

1 tsp

brown sugar


Nutrition Values

Energy (kJ)2530 kJ
Fat24 g
of which saturates9.5 g
Carbohydrate49.8 g
of which sugars26.8 g
Protein43.3 g
Sodium271 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.


Baking Paper
Large Frying Pan



• 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. Roughly chop parsley. • In a small microwave-safe bowl, add the butter, garlic and parsley. Microwave 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 green beans. 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 green beans 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 the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook steak for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.


• Return the 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!