NZ Gourmet Venison Steak
with Red Wine Jus & Braised Red Cabbage
- Tree nuts
- Tree nuts
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Fish
- Eggs
Ingredients
1 packet
Leek
1 packet
Roasted hazelnuts
(Contains: Tree nuts; May be present: Tree nuts, Gluten, Milk, Sesame, Soy)
1 packet
Green beans
1 sachet
Fennel Seeds
1 packet
BBQ Sauce
(May be present: Milk, Sesame, Soy, Fish, Eggs)
2 packet
Potato
1
Garlic
2 packet
Shredded Cabbage Mix
Beef Rump
Nutrition Values
Cooking Steps
Bring a large saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the green beans. Finely chop the garlic (or use a garlic press). Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. In the last 5 minutes, place a colander or steamer basket on top of the saucepan and add the beans. Cover with a lid and steam until softened, 5 minutes. Transfer the beans to a bowl with a drizzle of olive oil. Season with salt and pepper and toss to coat.
While the potato is boiling, in a large frying pan heat the butter and a drizzle of olive over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Once the potato is cooked, drain and return to the saucepan. Add the milk, garlic butter and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
Thinly slice the leek. Return the frying pan to a medium-high heat. Add the hazelnuts and toast until golden, 3-4 minutes. Transfer to a small bowl.
In a medium saucepan, heat a drizzle of olive oil over a medium high heat, add the leek and a pinch of fennel seeds. Cook until beginning to soften, 2-3 minutes. TIP: Fennel has a strong flavour, add less if you're sensitive! Add the red cabbage and a pinch of salt. Cook until softened, 5-6 minutes. Add the red wine vinegar and cook until evaporated, 1-2 minutes. Season to taste with salt and pepper.
While the cabbage is cooking, return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the venison steak and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. 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. Transfer to a plate to rest. Return the frying pan to a low heat and add the red wine jus. Cook until heated through, 1 minute.
Thinly slice the venison steaks. Divide the garlic mash, green beans, venison and braised cabbage between plates. Spoon the red wine jus over the venison and scatter the green beans with the toasted hazelnuts.
