Double Smokey Venison Steak & Merry Cherry Sauce
with Creamy Potatoes & Lemony Greens
Tender seared venison steak is the star of this show, flavoured with our Kiwi spice blend! Get ready for a smokey, savoury taste sensation, made all the better in this meal drenched in a sweet and tangy cherry sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Cherry Sauce
(Contains: May contain traces of allergens, Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat; )
1 packet
Green beans
480 g
Venison Steak
1
Broccoli
2 packet
Potato
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Kiwi Spice Blend
1
Lemon
Nutrition Values
Utensils
Cooking Steps
• See Top Steak Tips (below left)! • Boil the kettle. Cut potato into small chunks. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Trim green beans. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top, then add broccoli. Cover and steam until broccoli is tender and potatoes are easily pierced with a fork, 7-8 minutes. • Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When hot, cook green beans, tossing, until tender, 5-6 minutes. Transfer to a large bowl.
• In a large bowl, combine venison steak, Kiwi spice blend and a drizzle of olive oil. • Return large frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook venison for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. • In the last minute of cook time, add cherry sauce and a splash of water, gently turning steak to coat. TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done. TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, slice lemon into wedges. • When the broccoli is done, transfer to the bowl with beans. Add a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Drain and return potatoes to the saucepan. Add garlic aioli and toss to coat. • Lightly crush potatoes with a fork. Season to taste. TIP: Add a splash of water if the potatoes look dry!
• Slice venison steak. • Divide smokey venison steak, creamy potatoes and lemony greens between plates. Serve with any remaining lemon wedges. Enjoy!
