Seared Venison & Creamy Lemon-Herb Sauce for Dinner
with White Chocolate & Orange Walnut Cake for Dessert
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.
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
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!
