Cherry-Glazed Venison Steak
with Spiced Fries & Turnip Salad
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Fish
- Gluten
- Milk
- Sesame
- Soy
- Wheat
Ingredients
2
Garlic
1
Tomato
1 packet
Cherry Sauce
(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat)
2
Kumara
240 g
Venison Steak
1 packet
Mixed Salad Leaves
1
Carrot
1 sachet
All-American Spice Blend
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Peel orange kumara. Cut kumara and carrot into bite-size chunks. • Place veggies on a lined oven tray. Sprinkle over All-American spice blend, season with salt and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, roughly chop tomato. Finely chop garlic. • In a small bowl, combine cherry sauce, balsamic vinegar, the brown sugar, garlic and a splash of water.
• Season venison steak with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook venison for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest and cover to keep warm.
• While the steak is resting, return the frying pan to medium-high heat. Cook cherry glaze mixture until slightly reduced, 1-2 minutes. Remove from heat. Set aside. • In a medium bowl, add mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Season and toss to combine.
• Slice seared steak. • Divide spiced veggie chunks, tomato salad and steak between plates. • Spoon cherry glaze over steak to serve. Enjoy!
