Cherry-Glazed Venison & Lemony Greens
with Garlic-Parmesan Potatoes & Roasted Almonds
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 roasted almonds, this completely luxe dish will make the average dinner feel like a special occasion.
This recipe is under 650kcal per serving.
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
½ bag
parsley
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 bag
green beans
1 bag
baby broccoli
½
lemon
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
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 (see ingredients). • 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. Halve any thicker stalks of baby broccoli lengthways. Slice lemon into wedges. • Roughly chop roasted almonds.
• When the potatoes have 10 minutes remaining, heat a large frying pan over 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 greens between plates. • Pour cherry glaze over steak. Garnish with roasted almonds. Serve with any remaining lemon wedges. Enjoy!
