Seed-Crusted Venison Steak & Roast Veggie Toss
with Yoghurt
It’s a good idea to have an extra layer on you, but how about on tonight’s dinner? Let’s add layers upon layers of flavour by crusting the venison steak in pumpkin seeds, our Aussie spice blend and golden breadcrumbs for a crunchy texture. Cook it up and serve with a tangy yoghurt.
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
Brown Onion
1
carrot
1
courgette
1 packet
venison steak
1 packet
Pumpkin Seeds (Pepitas)
1 sachet
Aussie Spice Blend
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into thin wedges. Cut onion into thick wedges. Cut carrot and courgette into bite-sized chunks. • Place beetroot, onion and carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until almost tender, 10-15 minutes. • Remove tray from the oven. Add courgette, drizzle with olive oil and season. Return tray to the oven and roast until tender, a further 10 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, crush pumpkin seeds in their packet using a rolling pin or with a pestle and mortar, until resembling fine crumbs.
• In a large bowl, combine Aussie spice blend and a good drizzle of olive oil. Season, then add venison steak and turn to coat. • Add crushed pumpkin seeds and the panko breadcrumbs (see ingredients). Turn venison again, pressing into seed mixture to coat.
• Heat a large frying pan over 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.
• Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Gently toss to combine.
• Divide roast veggie toss and seed-crusted venison steak between plates. • Serve with Greek-style yoghurt. Enjoy