HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVenison Steak & Parmesan Mushroom Potatoes
Venison Steak & Parmesan Mushroom Potatoes

Venison Steak & Parmesan Mushroom Potatoes

with Sautéed Greens, Hazelnuts & Truffle Mayo

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It would be crazy not to look to the French when designing a gourmet meal... after all, they have one of the most revered cuisines in the world. And, what they really do best is to take good ingredients and simply elevate them... as the chef in you will do tonight! Bon appétit!

Allergens:MilkEggsGlutenTree Nuts

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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



2 clove



brown onion

1 bunch


1 bunch

cavolo nero kale

1 packet

button mushrooms

1 bunch


1 packet

grated Parmesan cheese


1 packet

venison steak

1 packet

Italian truffle mayonnaise

(ContainsEggs, Gluten)

1 bunch


1 packet

roasted hazelnuts

(ContainsTree Nuts)

Not included in your delivery

Olive Oil

20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2679 kJ
Fat33.9 g
of which saturates10.3 g
Carbohydrate32.5 g
of which sugars5.6 g
Protein47.5 g
Sodium440 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.


While the potato is roasting, finely chop the garlic. Thinly slice the brown onion. Trim the ends of the broccolini, then halve lengthways. Roughly chop the cavolo nero kale. Thinly slice the button mushrooms. Pick the thyme leaves.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened slightly, 2-3 minutes. Add the mushrooms, thyme and butter and cook, stirring occasionally, until softened, 5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Transfer to a large bowl and season to taste. When the potato is done, transfer to the mushrooms and toss to combine. Sprinkle over the grated Parmesan cheese and set aside.


See Top Steak Tips (below) for extra info! Return the frying pan to a high heat with a drizzle of olive oil. Season the venison steak with salt and pepper. When the oil is hot, cook the venison for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. Top Steak Tips!

Use paper towel to pat steak dry before seasoning. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the broccolini with a dash of water, tossing occasionally, until tender, 4-6 minutes. Add the kale and cook until softened, 1-2 minutes. Season to taste. TIP: Add another dash of water to the pan to help speed up the cooking process.


Roughly chop the parsley leaves. Roughly chop the roasted hazelnuts. Slice the venison steak. Divide the steak, Parmesan-mushroom potatoes and sautéed greens between plates. Garnish with the hazelnuts and parsley. Serve with the Italian truffle mayonnaise.