South American Venison & Roasted Potato Chunks
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South American Venison & Roasted Potato Chunks

South American Venison & Roasted Potato Chunks

with Garden Salad & Mayonnaise

Travel to the shores of South America with a spice blend that is swimming with flavour on a tender slice of venison steak. Sit back and enjoy the sunny roast potatoes and the creamy mayo, so let yourself dive straight into this dinner, it’s bound to make a splash!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 650kcal
Under 40g carbs
Quick Prep
Over 30g protein
Allergens:
Egg

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 packet

venison steak

1 sachet

South American Seasoning

1

tomato

1

cucumber

1 bag

Mixed Salad Leaves

1 packet

mayonnaise

(Contains Egg; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2105 kJ
Fat22.7 g
of which saturates3.9 g
Carbohydrate38.2 g
of which sugars14.9 g
Protein34.6 g
Sodium808 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

Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

2
2

• Meanwhile, combine venison steak, South American seasoning, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. • When potatoes have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. 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 to rest and cover to keep warm.

3
3

• Meanwhile, roughly chop tomato. Thinly slice cucumber. • In a second medium bowl, combine a drizzle of vinegar and olive oil. Season, then add mixed salad leaves, tomato and cucumber and toss to coat.

4
4

• Slice venison steak. • Divide South American venison, roast potatoes and garden salad between plates. • Serve with mayonnaise. Enjoy!