Rustic Venison & Rainbow Veggie Chunks
with Parmesan-Cucumber Salad & Hollandaise
Enjoy this bright and tasty venison dinner that gets a boost of flavour with our Nan's special seasoning! Serve up a side of rainbow veggies and cheesy cucumber salad for a nutritious and perfectly satisfying meal.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
carrot
1
white turnip
1
beetroot
1 packet
flaked almonds
(Contains: Almond; )
1 packet
venison steak
1
cucumber
1 bag
Mixed Salad Leaves
1 sachet
Nan's Special Seasoning
1 packet
Hollandaise
(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white turnip into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Kids can help toss the veggies.
• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.
• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add venison steak and turn to coat.
• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook venison for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest and cover to keep warm.
• Meanwhile, thinly slice cucumber into rounds. • In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Add mixed salad leaves, cucumber and grated Parmesan cheese. Toss to coat.
Little cooks: Take the lead by combining the ingredients for the salad!
• Divide rustic venison, rainbow veggie chunks and Parmesan-cucumber salad between bowls. • Spoon any resting juices over venison. • Sprinkle over toasted almonds and serve with Hollandaise. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the toasted almonds!
