Venison Steak & Almond-Prosciutto Crumb
with Pumpkin Gratin & Lemon-Feta Greens
Steak and veg is an all-time classic, but let’s add a couple of special twists! Indulge in glowing golden chicken with a nutty prosciutto crumb, paired with a creamy pumpkin gratin and lemony greens. This feast is fit for a king!
We’ve replaced the half chicken in this recipe with venison steak due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
½
Onion
1 packet
peeled pumpkin pieces
1 packet
parsley
4 clove
garlic
1 bunch
baby broccoli
1
Silverbeet
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
prosciutto
½
lemon
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
venison steak
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut onion (see ingredients) into wedges. • Place onion in a baking dish, drizzle with olive oil and season. Toss to coat, then roast until just tender, 18-20 minutes. • When there is 15 minutes cook time remaining, add peeled pumpkin pieces to the baking dish and roast until tender.
• Finely chop parsley and garlic. Trim baby broccoli and halve any thick stems lengthways. Roughly chop silverbeet, roasted almonds and prosciutto. Cut lemon into wedges. • In a small bowl, toss panko breadcrumbs (see ingredients) with a good drizzle of olive oil and season.
• In a large frying pan, heat a drizzle of olive oil over medium heat. Add the butter and half the garlic and cook, stirring, until fragrant, 1-2 minutes. • Add cream (see ingredients) and chicken-style stock powder, stir to combine and remove pan from heat. Season to taste. • Pour the cream over the pumpkin in the baking dish. Top with the panko breadcrumb mixture and bake until golden and bubbling, 10-15 minutes.
• See 'Top Steak Tips!' (bottom left).Meanwhile, wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Add prosciutto and cook until browned, 4-5 minutes. Add almonds, parsley and a squeeze of lemon juice. Toss to combine then transfer to a small bowl. • Season venison steak. Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add venison and cook 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.
TIP: This will give you a medium steak. Cook for a little less for rare, or a little longer for well done.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Add baby broccoli and cook until tender, 4-5 minutes. Add silverbeet, the remaining garlic and a squeeze of lemon juice and toss until wilted, 1 minute. Season then transfer to a serving plate.
• Slice seared steak. • Sprinkle the almond-prosciutto crumb over the venison. • Crumble feta cheese (see ingredients) over the lemon greens. • Bring everything to the table to serve. Serve with pumpkin gratin and any remaining lemon wedges. Enjoy!