Smokey Venison Steak & Creamy Potatoes

Name: Smokey Venison Steak & Creamy Potatoes with Cherry Sauce & Lemony Greens
Total time: 20 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 packet Cherry Sauce; 1 packet Roasted almonds; 1 packet Green beans; 240 g Venison Steak; 1 Broccoli; 2 packet Potato; 1 packet Grated Parmesan Cheese; 1 packet Garlic Aioli; 1 sachet Kiwi Spice Blend; 1 Lemon

with Cherry Sauce & Lemony Greens

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Tender seared venison steak is the star of this show, flavoured with our Kiwi spice blend! Get ready for a smokey, savoury taste sensation, made all the better in this meal drenched in a sweet and tangy cherry sauce.

Tags:

High Protein

Allergens:

Almond

•Milk

•Eggs

•Soy

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Cherry Sauce

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

1 packet

Roasted almonds

(Contains: Almond; )

1 packet

Green beans

240 g

Venison Steak

Broccoli

2 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 sachet

Kiwi Spice Blend

Lemon

Nutrition Values

Calories562 kcal

Energy (kJ)2350 kJ

Fat22.9 g

of which saturates4.5 g

Carbohydrate34.8 g

of which sugars20.9 g

Dietary Fibre9.4 g

Protein46.1 g

Sodium911 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

•Lid

Cooking Steps

• See Top Steak Tips (below left)! • Boil the kettle. Cut potato into small chunks. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Trim ends of asparagus. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top, then add broccoli. Cover and steam until broccoli is tender and potatoes are easily pierced with a fork, 7-8 minutes. • Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When hot, cook asparagus, tossing, until tender, 5-6 minutes. Transfer to a large bowl.

• Heat a small frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Set aside. • In a medium bowl, combine venison steak, Kiwi spice blend and a drizzle of olive oil. • Return large 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. • In the last minute of cook time, add cherry sauce and a splash of water, gently turning steak to coat.

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.

• Meanwhile, slice lemon into wedges. • When the broccoli is done, transfer to the bowl with asparagus. Add a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Drain and return potatoes to the saucepan. Add garlic aioli and toss to coat. • Lightly crush potatoes with a fork. Season to taste.

TIP: Add a splash of water if the potatoes look dry!

• Slice venison steak. • Divide smokey venison steak, creamy potatoes and lemony greens between plates. • Garnish greens with toasted almonds. Sprinkle potatoes with grated Parmesan cheese. Serve with any remaining lemon wedges. Enjoy!