Seared Venison & Creamy Lemon-Herb Sauce for Dinner
with White Chocolate & Orange Walnut Cake for Dessert
- Milk
- Soy
- Gluten
- Wheat
- Walnut
- Eggs
- Sesame
- May contain traces of allergens
- Pecan
- Cashew
- Peanuts
- Milk
- Walnut
- Pistachio
- Macadamia
- Pine nut
- Brazil nut
- Hazelnut
- Soy
- Almond
- Wheat
- Gluten
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. And to finish, this white chocolate & orange walnut cake is a sunshiney slice of heaven, topped with fluffy citrus whipped cream for a sweet finish that hits all the right notes. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
1 packet
Baby Potatoes
240 g
Venison Steak
1 packet
Parsley
2 packet
Cream
(Contains: Milk; )
1 packet
Baby Rainbow Carrots
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Parsnip
1 sachet
Kiwi Spice Blend
1
Lemon
1 packet
White Chocolate Chips
(Contains: Milk, Soy; May be present: Sesame)
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Sesame, Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Soy, Almond)
1 packet
Walnuts
(Contains: Walnut; )
1 packet
Caster Sugar
(May be present: Sesame, Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Soy, Almond, Wheat, Gluten)
2
Garlic
1
Orange
Not included in your delivery
1 drizzle
olive oil
¾ cup
milk (for the mash)
(Contains: Milk; )
3 piece
egg
(Contains: Eggs; )
200 g
butter (softened)
(Contains: Milk; )
Nutrition Values
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 carrots 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 the carrots are roasting, cut lemon into wedges.
• Finely chop garlic.
• Roughly chop parsley (reserve 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 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 until slightly thickened, 1-2 minutes.
• Remove pan from heat, then stir in parsley until combined. Season to taste.
• Thinly slice steak.
• Divide seared venison, baby potatoes, parsnip and rainbow carrots between plates. Spoon creamy lemon-herb sauce over steak.
• Garnish with remaining parsley leaves and serve with remaining lemon wedges. Enjoy!
