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.
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
potato
1 packet
venison steak
1 sachet
South American Seasoning
1
tomato
1
cucumber
1 bag
Mixed Salad Leaves
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Slice venison steak. • Divide South American venison, roast potatoes and garden salad between plates. • Serve with mayonnaise. Enjoy!
