Peppercorn-Crusted Venison & Potato Mash for Dinner
with Pear & Chocolate Chip Crumble for Dessert
There’s a twinkle in tonight’s luxurious venison steak, tender and blushing, cooked just the way you like it. That twinkle is surely the peppercorn crust that brings a punch to the dish and is smoothed out by a mushroom sauce and potato mash. There will be stars in your eyes when you get to the end of this dish.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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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 bunch
baby broccoli
2
potatoes
1 packet
button mushrooms
½ packet
parsley
2 clove
garlic
1 sachet
black peppercorns
1 packet
venison steak
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. )
1 packet
Classic Oat Mix
(Contains Gluten, Sulphites; May be present Sesame, Milk, Soy, Peanut, Tree Nuts. )
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. )
2 packet
flaked almonds
(Contains Almond; )
½ packet
cream
(Contains Milk; )
3
pear
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Halve any thicker stalks of baby broccoli lengthways. Peel potato and cut into large chunks. Thinly slice button mushrooms. Finely chop garlic. • Lightly crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• 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. Drain and return potato to the pan. • Add the milk and butter to the potato and season with salt. Mash until smooth. Cover to keep warm.
• While the potatoes are cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook baby broccoli until tender, 5-6 minutes. Season to taste and transfer to a plate. Cover to keep warm.
• In a medium bowl, combine venison steak, crushed peppercorns, a drizzle of olive oil and a pinch of salt. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook venison 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.
• While the venison is resting, return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 8-10 minutes. • Add garlic and cook until fragrant, 1 minute. • Add red wine jus and a splash of water and simmer for 1 -2 minutes. Season to taste.
• Slice peppercorn-crusted venison steak. • Divide potato mash and pan-fried baby broccoli between plates. Top with steak. • Spoon over mushroom red wine sauce and tear over parsley (see ingredients) to serve. Enjoy!