Grand Venison Steak & Creamy Lemon Herb Sauce
with Baby Potatoes, Rainbow Carrots & Coriander
- Milk
Dinnertime just got fancified! Venison steak is perfectly cooked and drizzled with a zesty, creamy sauce, served alongside golden roasted baby potatoes, sweet parsnip and rainbow carrots.
Ingredients
1 packet
Baby Potatoes
240 g
Venison Steak
1 sachet
Coriander
1
Cream
(Contains: Milk)
1 packet
Baby Rainbow Carrots
1 packet
Grated Parmesan Cheese
(Contains: Milk)
2
Garlic
1
Parsnip
1 sachet
Kiwi Spice Blend
1
Lemon
Not included in your delivery
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Preheat oven to 240°C/220°C fan-forced.
• Halve baby potatoes.
• Cut parsnip into quarters lengthways.
• Place potatoes and parsnip on a lined oven tray. Drizzle with olive oil, sprinkle with Kiwi spice blend, season with salt and pepper and toss
to coat.
• Roast until tender, 25-30 minutes.
• Meanwhile, trim green tops from baby rainbow carrots and scrub them clean.
• Place carrots on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until golden and tender, 20-25 minutes.
• While carrots are roasting, cut lemon into wedges.
• Finely chop garlic.
• Roughly chop coriander, reserving a few leaves for the garnish.
• 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, add venison and cook for 3-5 minutes on each side (depending on thickness), or until cooked to your liking.
• Transfer to a plate, cover and rest for 5 minutes.
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.
• While steak is resting, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook garlic until fragrant, 1 minute.
• Stir in cream, grated Parmesan cheese and a good squeeze of lemon juice. Cook until slightly thickened, 1-2 minutes.
• Remove pan from heat, then stir in chopped coriander until combined. Season to taste.
• Thinly slice steak.
• Divide venison steak, roast baby potatoes, parsnip and rainbow carrots between plates. Spoon creamy lemon herb sauce over steak.
• Garnish with remaining coriander and serve with remaining lemon wedges. Enjoy!
