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!
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
Ingredients
2
potato
2 clove
garlic
1 bag
parsley
1 packet
grated Parmesan cheese
(Contains Milk; )
1 bag
green beans
½
lemon
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanuts, Sesame, milk, Soy. )
1 bag
baby broccoli
1 packet
venison steak
1 packet
cherry sauce
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water
½ tbs
balsamic vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• 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!
