Smokey Venison Steak & Creamy Potatoes
with Cherry Sauce & Lemony Greens
Tender seared venison steak is the star of this show, flavoured with our Kiwi spice blend! Get ready for a smokey, savoury taste sensation, made all the better in this meal drenched in a sweet and tangy cherry sauce.
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
½ head
Broccoli
1 bunch
asparagus
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
venison steak
1 sachet
Kiwi Spice Blend
1 packet
Cherry Sauce
½
lemon
1 packet
Garlic Aioli
(Contains Egg, Soy; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• See Top Steak Tips (below left)! • Boil the kettle. Cut potato into small chunks. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Trim ends of asparagus. • 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. • In the last 8 minutes of cook time, place a colander or steamer basket on top, then add broccoli. Cover and steam until broccoli is tender and potatoes are easily pierced with a fork, 7-8 minutes. • Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When hot, cook asparagus, tossing, until tender, 5-6 minutes. Transfer to a large bowl.
• Heat a small frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Set aside. • In a medium bowl, combine venison steak, Kiwi spice blend and a drizzle of olive oil. • Return large 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. • In the last minute of cook time, add cherry sauce and a splash of water, gently turning steak to coat.
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.
• Meanwhile, slice lemon into wedges. • When the broccoli is done, transfer to the bowl with asparagus. Add a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Drain and return potatoes to the saucepan. Add garlic aioli and toss to coat. • Lightly crush potatoes with a fork. Season to taste.
TIP: Add a splash of water if the potatoes look dry!
• Slice venison steak. • Divide smokey venison steak, creamy potatoes and lemony greens between plates. • Garnish greens with toasted almonds. Sprinkle potatoes with grated Parmesan cheese. Serve with any remaining lemon wedges. Enjoy!