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Cherry-Glazed Venison Steak
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Cherry-Glazed Venison Steak

Cherry-Glazed Venison Steak

with Spiced Veggie Chunks & Tomato Salad

Round out the day with this spectacular venison steak, drizzled with a sticky-sweet cherry glaze. And for the real 'cherry' on top, we’ve added mildly-spiced fries and a refreshing garden salad for crispiness and depth of flavour to boot!

This recipe is under 650kcal per serving.

Under 650kcal
Quick Prep
Over 30g protein
Dietitian Approved

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

Total Time35 minutes


Serving amount





1 sachet

All-American Spice Blend



2 clove


1 packet

Cherry Sauce

1 packet

venison steak

1 bag

Mixed Salad Leaves

Not included in your delivery

olive oil

½ tbs

balsamic vinegar

1 drizzle

vinegar (balsamic or white wine)

1 tbs

brown sugar


Nutrition Values

Energy (kJ)1931 kJ
Fat10.1 g
of which saturates1.9 g
Carbohydrate57.1 g
of which sugars30.9 g
Protein34.5 g
Sodium797 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 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.


• When the fries have 10 minutes cook time remaining, season venison steak. • 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 venison steak. • Divide spiced veggie chunks, tomato salad and steak between plates. • Spoon cherry glaze over steak to serve. Enjoy!