Cherry-Glazed Venison & Lemony Greens
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Cherry-Glazed Venison & Lemony Greens

Cherry-Glazed Venison & Lemony Greens

with Garlic-Parmesan Potatoes & Roasted Almonds

The sticky, sweetness of our cherry glaze really gets the mouth watering. Drizzled over tender seared venison steak and a side of herb infused potatoes, with roasted almonds, this completely luxe dish will make the average dinner feel like a special occasion.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Calorie Smart
Allergens:
Milk
Almond

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

2 clove

garlic

1 packet

parsley

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

green beans

1 bunch

baby broccoli

½

lemon

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

venison steak

1 packet

Cherry Sauce

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¼ cup

water

½ tbs

balsamic vinegar

1 tsp

brown sugar

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Nutrition Values

Energy (kJ)2660 kJ
Fat26.2 g
of which saturates9.7 g
Carbohydrate51.9 g
of which sugars32.3 g
Dietary Fibre8.8 g
Protein44.5 g
Sodium268 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 Paper
Baking Tray
Large Frying Pan

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 just tender, 18-20 minutes. • Meanwhile, finely chop garlic. Roughly chop parsley. • In a small microwave-safe bowl, add the butter, garlic and parsley. Microwave in 10 second bursts, until melted. Season with salt and pepper, then set aside. • Lightly crush the potatoes on the tray, until 1cm-thick. Drizzle with melted herb butter and sprinkle with grated Parmesan cheese. Return tray to the oven and roast until golden, a further 8-10 minutes.

2
2

• Meanwhile, trim green beans. Halve any thicker stalks of baby broccoli lengthways. Slice lemon into wedges. • Roughly chop roasted almonds.

3
3

• When the potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook green beans and baby broccoli, tossing occasionally, until tender, 5-6 minutes. • Add a squeeze of lemon juice and season to taste. Transfer to a plate and cover to keep warm.

TIP: Add a dash of water to the veggies to help speed up the cooking process.

4
4

• See Top Steak Tips (below) for extra info! • Season venison steak all over. Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook steak for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

5
5

• Return the frying pan to medium heat. Cook cherry sauce, the water, balsamic vinegar, brown sugar and any steak resting juices, stirring, until the glaze is smooth and slightly thickened, 1-2 minutes. Season to taste.

6
6

• Slice venison steak. • Divide steak, herby garlic-Parmesan potatoes and lemony greens between plates. • Pour cherry glaze over steak. Garnish with roasted almonds. Serve with any remaining lemon wedges. Enjoy!