Venison Steak & Balsamic-Cherry Sauce for Dinner

Name: Venison Steak & Balsamic-Cherry Sauce for Dinner with Pineapple Filo Turnover for Dessert
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: 2 Garlic; 1 packet Cream; 1 apple; 2 tin Pineapple Slices; 1 packet Filo Pastry; 1 sachet Classic Roast Seasoning; 1 Baby Broccoli; 1 Courgette; 1 packet Cow's Milk Feta; 240 g Venison Steak; 1 packet Cherry Sauce; 1 packet Baby Potatoes; balsamic vinegar; 1 drizzle olive oil; water; tbs brown sugar

with Pineapple Filo Turnover for Dessert

Get up to $175 off

Tender venison steak meets a luscious cherry sauce in this elegant yet cosy dish. Served with crispy roasted baby potatoes and tender baby broccoli, it’s a perfect balance of rich, sweet, and savoury flavours! And to finish off this well-rounded meal we’ve got a crisp, fruity dessert - you won’t want to miss out on this!

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Allergens:

Milk

•Gluten

•Wheat

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

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Cream

(Contains: Milk; )

apple

2 tin

Pineapple Slices

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

1 sachet

Classic Roast Seasoning

Baby Broccoli

Courgette

1 packet

Cow's Milk Feta

(Contains: Milk; May be present: Cashew, Pine nut. )

240 g

Venison Steak

1 packet

Cherry Sauce

(May be present: Cashew, Almond, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat. )

1 packet

Baby Potatoes

Not included in your delivery

balsamic vinegar

1 drizzle

olive oil

water

tbs

brown sugar

Nutrition Values

Energy (kJ)2798 kJ

Calories669 kcal

Fat25.7 g

of which saturates13.7 g

Carbohydrate55.6 g

of which sugars27.7 g

Dietary Fibre8.7 g

Protein49.6 g

Sodium1717 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• See ‘Top Steak Tips’ (below left)!
• Preheat oven to 240°C/220°C fan-forced.
• Halve baby potatoes.
• Trim baby broccoli and halve any thicker stalks lengthways. Thinly slice courgette into sticks.
• Thinly slice garlic.

• Place potatoes on a lined oven tray.
• Sprinkle over classic roast seasoning (see ingredients), drizzle with olive oil, season with salt and pepper and toss to coat.
• Roast until tender, 25-30 minutes.

• Place baby broccoli and courgette on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

• When veggies have 15 minutes remaining, Season venison steak.
• 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, in a small bowl, combine cherry sauce, the balsamic vinegar, brown sugar and water.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook garlic until fragrant, 1 minute. Add cherry sauce mixture and any venison resting juices and cook, until slightly thickened, 30 seconds.

• Slice venison.
• Divide venison steak, roasted baby potatoes and baby broccoli between plates.
• Spoon cherry sauce over venison. Crumble cow's milk feta (see ingredients) over roasted veggies. Enjoy!