Venison Steak & Peppercorn Sauce
with Herb-Roasted Veggies & Nutty Greens
There’s something eternally comforting about the aroma of a creamy peppercorn sauce. Completely mouth-watering to say the least. Drizzled over tender seared venison steak with a side of greens and toasted pine nuts, it’s time for pub-style steak and chips to move over; there’s a new and completely luxe contender in town.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
2
parsnip
1 bag
herbs
4 clove
garlic
1 bunch
cavolo nero kale
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
venison steak
1 packet
Peppercorn Sauce
(Contains Milk, Soy; )
1 bag
baby broccoli
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and parsnip into bite-sized chunks. Pick and finely chop herbs. Lightly crush 1/2 the garlic with the skin on. • Place potato, parsnip, herbs and crushed garlic on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop remaining garlic. Trim and halve baby broccoli lengthways. Roughly chop cavolo nero kale.
• When the veggies have 15 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook baby broccoli, tossing, until tender, 3-4 minutes. Add pine nuts, kale and chopped garlic and cook until slightly wilted and fragrant, 2-3 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
• Season venison steak on both sides. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook steak for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, add peppercorn sauce to a medium heatproof bowl and microwave in 20 second bursts until heated through.
TIP: Add a splash of water if sauce looks too thick.
• Slice venison steak. • Divide herb-roasted veggies, steak and nutty greens between plates. • Spoon over peppercorn sauce to serve. Enjoy!