Kiwi Venison Steak & Creamy Dijon Potatoes
with Red Wine Jus & Lemony Greens
Tender seared venison steak is the star of this show, flavoured with our Kiwi spice blend! We’ve listened to our Kiwi customers, and this blend was designed specifically with your flavour palette in mind. Get ready for a smokey, savoury taste sensation, made all the better in this meal drenched in a red wine jus.
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
Ingredients
2
potato
½ head
broccoli
1 packet
green beans
1 packet
venison steak
1 sachet
Kiwi Spice Blend
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½
lemon
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Dijon mustard
1 packet
mayonnaise
(Contains Egg; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Boil the kettle. Cut potato into small chunks. Cut broccoli into small florets, then roughly chop stalk. Trim and halve green beans. • 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 and add broccoli and green beans. • Cover and steam until the veggies are tender and potatoes are easily pierced with a fork, 7-8 minutes more.
• While the veggies are cooking, combine venison steak, Kiwi spice blend and a drizzle of olive oil in a medium bowl. • 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. • In the last minute of cook time, add red wine jus 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. Roughly chop roasted almonds. • When the veggies are done, transfer broccoli and green beans to a bowl. Add a squeeze of lemon juice and a drizzle of olive oil. Season to taste and cover to keep warm. • Return potatoes to saucepan, add dijon mustard and mayonnaise and toss to coat. • Lightly crush with a fork. Season to taste and cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• Divide venison steak, creamy Dijon potatoes and lemony greens between plates. • Spoon over any remaining red wine jus over steak. Garnish greens with roasted almonds. Sprinkle potatoes with grated Parmesan cheese. • Serve with any remaining lemon wedges. Enjoy!
