Seared Venison & Creamy Mushroom Sauce for Dinner
Peanut Butter & Choc-Chip Cookie Bar for Dessert
- Milk
- Almond
- Gluten
- Eggs
- Soy
- Cashew
- Sesame
- Almond
- Fish
- Milk
- Wheat
- May contain traces of allergens
There’s something eternally comforting about the aroma of a creamy peppercorn sauce. Completely mouth-watering to say the least. Drizzled it over tender premium fillet steak with a side of nutty greens and zesty chilli-baked fries, it’s time for pub-style steak and chips to move over; there’s a new and completely luxe contender in town. *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
Green beans
1 packet
Button Mushrooms
1 packet
Truffle Oil
(Contains: Gluten, Eggs, Soy, Cashew, Sesame, Almond, Fish, Milk, Wheat, May contain traces of allergens; )
240 g
Venison Steak
1 sachet
Thyme
1 packet
Cream
(Contains: Milk; )
1
Baby Broccoli
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 packet
Roasted almonds
(Contains: Almond; )
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Meanwhile, cut broccoli (see ingredients) into small florets, then roughly chop the stalk. Trim baby broccoli. TIP: Save time and get more fibre by leaving the potato unpeeled
• When the potatoes have 8 minutes remaining, place a colander or steamer basket on top and add baby broccoli and broccoli. • Cover and steam until greens are tender, and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer veggies to a bowl. Season, then set aside. Drain potatoes and return to saucepan with the butter, milk and grated Parmesan cheese and a generous pinch of salt. Mash until smooth. Cover to keep warm.
• While the veggies are steaming, thinly slice button mushrooms. Pick thyme leaves. Finely chop garlic.
• Season venison steak with salt and pepper. Heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook venison steak 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. 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 the venison is resting, return frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 6-8 minutes. • Add garlic and thyme and cook until fragrant, 1 minute. • Add cream (see ingredients) and beef-style stock powder and simmer until slightly reduced, 1-2 minutes. • Remove the pan from heat.
• Roughly chop roasted almonds. Slice venison steak. Divide venison steak, Parmesan mash and greens between plates. • Spoon mushroom sauce over steak. • Garnish greens with roasted almonds to serve. Enjoy!
