Venison Steak & Balsamic-Cherry Sauce for Dinner
with Spiced Kūmara Cookie Pie for Dessert
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.
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
2
Garlic
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 sachet
Savoury Seasoning
1 packet
Cherry Sauce
(May be present: Cashew, Almond, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat)
240 g
Venison Steak
1 packet
Baby Rainbow Carrots
1
Courgette
2
Potato
1
Kumara
1 packet
White Chocolate Chips
(Contains: Milk, Soy; May be present: Sesame)
1 packet
Cream
(Contains: Milk; )
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Cashew, Pine nut, Almond, Milk, Sesame, Soy, Pecan, Peanuts, Walnut, Pistachio, Macadamia, Brazil nut, Hazelnut)
Not included in your delivery
drizzle
olive oil
1 tsp
balsamic vinegar
½ tbs
brown sugar
2 tbs
water
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below).
• Preheat oven to 240°C/220°C fan-forced.
• Halve potato.
• Trim green tops from baby rainbow carrots and
scrub carrots clean.
• Thinly slice courgette into sticks.
• Thinly slice garlic.
• Place potatoes on a lined oven tray. Sprinkle
over savoury seasoning, drizzle with olive oil,
season with salt and pepper and toss to coat.
Roast until tender, 25-30 minutes.
• Place carrots 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 with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• 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, 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.
• Thinly slice venison.
• Divide venison steak, roasted potatoes and
veggies between plates.
• Spoon balsamic-cherry sauce over venison.
• Crumble cow's milk feta (see ingredients) over
roasted veggies to serve. Enjoy!
