Seared Venison & Creamy Mushroom Sauce
with Parmesan Mash & Hazelnut Greens
Who says that steak and mash can't be gourmet? When you top tender venison with a silky mushroom sauce and creamy mashed potato, this classic combo gets a restaurant-quality vibe. Pour yourself a glass of something special and prepare for a fine dining experience.
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
2
potato
1 bag
baby broccoli
1 bag
green beans
1 packet
button mushrooms
1 bag
thyme
2 clove
garlic
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
½ bottle
cream
(Contains Milk; )
1 sachet
beef-style stock powder
1 packet
venison steak
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Meanwhile, halve any thicker baby broccoli stalks lengthways. Trim and halve green beans.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• When the potatoes have 8 minutes remaining, place a colander or steamer basket on top and add baby broccoli and green beans. • Cover and steam until greens are tender and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer veggies to a bowl. Season, then set aside. Drain potatoes and return to saucepan with the butter, milk and grated Parmesan cheese and a generous pinch of salt. Mash until smooth. Cover to keep warm.
• While the veggies are cooking, thinly slice button mushrooms. Pick thyme leaves. Finely chop garlic.
• Season venison steak. Heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, add venison steak and cook for 1-2 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 if you like it rare, or a little longer for well done.
• While the venison is resting, return frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 6-8 minutes. • Add garlic and thyme and cook until fragrant, 1 minute. Add cream (see ingredients) and beef-style stock powder and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat and cover to keep warm.
• Slice seared venison steak. • Divide steak, Parmesan mash and greens between plates. • Spoon creamy mushroom sauce over venison steak. • Garnish greens with roasted hazelnuts. Enjoy!