Balsamic-Glazed Venison Steak & Beetroot Toss for Dinner
with Orange-Infused Dark Chocolate Mousse Pots for Dessert
The sticky, sweet tartness of our balsamic glaze really gets the mouth watering. Drizzled over tender seared venison steak and a side of roasted veggies topped with candied walnuts, this completely luxe dish will make the average dinner feel like a special occasion.
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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
Ingredients
1
beetroot
1
onion
1 bag
baby broccoli
2
potato
2 sprig
rosemary
1 tbs
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
walnuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
venison steak
1 bottle
balsamic glaze
(Contains Sulphites; )
1 bag
salad leaves
1 packet
feta cheese
(Contains Milk; May be present Tree Nuts. )
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½
orange
1 packet
Dark Chocolate Chips
(Contains Milk, Soy; May be present Gluten, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bottle
cream
(Contains Milk; )
Not included in your delivery
olive oil
2 tsp
water
60 g
butter
(Contains Milk; )
2.5 tbs
milk
(Contains Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot into thin wedges. Cut the red onion into thick wedges. Place the beetroot and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast for 15-20 minutes. Meanwhile, trim the baby broccoli. When the veggies have roasted, remove the tray from the oven, then add the baby broccoli with a drizzle of olive oil. Toss to combine, then roast until tender, a further 5-10 minutes.
While the veggies are roasting, bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return the potato to the saucepan. Cover to keep warm.
While the potato is cooking, roughly chop the rosemary. Heat a large frying pan over a medium heat. Cook the brown sugar, water and rosemary until melted and bubbling. Add the walnuts and cook, stirring, until the caramel has thickened, 2-3 minutes. Pour the walnut caramel over a sheet of baking paper and season with salt. Set aside to cool.
TIP: Cooking the caramel fully will ensure the coating is crunchy and not chewy.
Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Season the venison steak. When the oil is hot, cook the venison for 1-2 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate. Drizzle the balsamic glaze over the steak and place 1/3 the butter on top. Cover to rest and keep warm.
TIP: The heat from the steak will melt the butter and glaze to make a sauce.
While the venison is resting, add the milk, salt and remaining butter to the potato. Mash until smooth. Set aside. Add the rocket leaves to the roasted veggies, then crumble over the cheese. Gently, toss to combine.
Roughly chop the rosemary-candied walnuts. Slice the balsamic-glazed venison steak. Divide the mash, roast veggie toss and steak between plates. Spoon any remaining balsamic glaze over the steak. Sprinkle with the candied walnuts to serve.