Venison Steak with Balsamic Strawberry Sauce
with rainbow root vegetables, hazelnuts & fresh herbs
Parsnips are a much-loved winter vegetable. Did you know that it's flavour becomes sweeter with the frost?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
120 g
Venison steak
25 milliliters
Strawberry sauce
250 g
Potatoes
25 g
Crème fraîche
(Contains: Melk (inclusief lactose))
½ piece
Onion
1 piece
Purple carrot
½ piece
Parsnip
¼ piece
Orange
5 g
Fresh flat leaf parsley, coriander & oregano
½ sprig
Fresh rosemary
10 g
Hazelnuts
(Contains: Hazelnoten May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
1 teaspoon
Honey [or plant-based alternative]
1 tablespoon
[Plant-based] butter
2 teaspoon
White balsamic vinegar
1 tablespoon
Extra virgin olive oil
1 tablespoon
Olive oil
½ teaspoon
Mustard
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Boil plenty of water in a pot or saucepan. Quarter the carrot lengthways and transfer to one side of a parchment-lined baking sheet. Drizzle with half of the olive oil and season with salt and pepper, then roast in the oven for 10 - 15 minutes. Discard the rosemary stalk and finely chop the leaves. Chop the hazelnuts and toast them in a clean frying pan over high heat for 2 - 3 minutes, then remove from the pan and set aside.
Meanwhile, cut the parsnip lengthways into sixths and boil for 3 - 4 minutes. Transfer the parsnip to the other side of the baking sheet. Set aside the pot of water to use again later. Drizzle the parsnip with the honey and the rest of the olive oil, then scatter over half of the rosemary. Season with salt and pepper, then return the baking sheet to the oven for another 15 minutes.
Meanwhile, peel or thoroughly wash the potatoes and cut into rough pieces. Transfer to the same pot you used earlier and add a pinch of salt, then boil for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside. Melt half of the butter in the same frying pan you used earlier over high heat. When the butter is nice and hot, fry the venison steak for 2 minutes on each side.
Meanwhile, chop the onion. Zest and juice the orange. Remove the steak from the pan and season with pepper, then allow to rest under aluminum foil. Fry the onion with the rest of the rosemary in the same pan for 2 - 3 minutes over medium-high heat. Lower the heat, then add the strawberry sauce and (per person) 1.5 tsp white balsamic vinegar and 30ml orange juice. Season with salt and pepper, then mix well and allow to simmer gently.
Finely chop the fresh herbs and transfer to a small bowl. Add the extra virgin olive oil, the rest of the white balsamic vinegar and 0.5 tsp orange zest per person. Mix well and season with salt and pepper. Mash the potatoes with the crème fraîche and a splash of cooking liquid as preferred. Stir in the mustard and season to taste with salt and pepper. Stir the rest of the butter into the jus and remove from the heat.
Slice the venison steak against the grain. Serve the mashed potatoes on plates. Top with the venison steak and the roasted vegetables. Drizzle the steak with the strawberry jus and garnish the vegetables with the herb dressing and the hazelnuts.
