Seared Venison Steak & Cherry Sauce
with Zesty Supergreen Salad & Goat Cheese
Elevate your dinner game with this showstopper! Tender seared venison steak meets a luscious cherry sauce that’s equal parts sweet and sophisticated. A zesty green salad adds a fresh crunch, while creamy goat cheese takes it over the top. It’s bold, refined, and absolutely unforgettable.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
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
Ingredients
1
Venison Steak
1
Pea Pods
1
Cucumber
1
Lemon
1
baby spinach & rocket mix
1
Cherry Sauce
1
Goat Cheese
Not included in your delivery
1
olive oil
Nutrition Values
Cooking Steps
• Season venison steak generously 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 venison is resting, trim and halve pea pods lengthways. • Thinly slice cucumber into rounds. • Slice lemon into wedges.
• In a large bowl, combine spinach & rocket mix, pea pods, cucumber, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • In a small heatproof-bowl, microwave cherry sauce and any resting venison juices until heated through, 30 seconds.
• Thinly slice venison. • Divide zesty supergreen salad between plates. • Top with seared venison steak. • Drizzle cherry sauce over venison and crumble over goat cheese. • Serve with any remaining lemon wedges. Enjoy!