eCook Meal
Rosemary Venison & Creamy Spinach
with roasted carrot & a fresh salad
Rosemary is a fail-safe flavour profile for oven-roasted veggies. Used to infuse tastiness into golden carrots, together with NOMU Does Everything Rub, these are dished up with a delectable creamed spinach and pan-seared venison slices. Served with a zesty radish salad.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in cooking spray or a drizzle of oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway.)
TOAST
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to medium-high heat with cooking spray or a drizzle of oil. Pat the venison dry with paper towel. Sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, add the rosemary (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY Spinach
Return the pan to medium heat with cooking spray or a drizzle of oil (if necessary). Fry the garlic until fragrant, 30-60 seconds. Mix in the Spinach and cook until wilted, 2-3 minutes. Remove from the heat, mix in the cottage cheese and loosen with a splash of warm water if it's too thick. Season.
SOME FRESHNESS
In a salad bowl, combine the green leaves, the Radish, the nuts, the lemon juice (to taste), and season.
DINNER IS READY
Dish up the roasted carrots, side with the creamy Spinach, and the vension slices. Serve alongside the fresh salad. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in cooking spray or a drizzle of oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway.)
TOAST
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to medium-high heat with cooking spray or a drizzle of oil. Pat the venison dry with paper towel. Sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, add the rosemary (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY Spinach
Return the pan to medium heat with cooking spray or a drizzle of oil (if necessary). Fry the garlic until fragrant, 30-60 seconds. Mix in the Spinach and cook until wilted, 2-3 minutes. Remove from the heat, mix in the cottage cheese and loosen with a splash of warm water if it's too thick. Season.
SOME FRESHNESS
In a salad bowl, combine the green leaves, the Radish, the nuts, the lemon juice (to taste), and season.
DINNER IS READY
Dish up the roasted carrots, side with the creamy Spinach, and the vension slices. Serve alongside the fresh salad. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in cooking spray or a drizzle of oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway.)
TOAST
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to medium-high heat with cooking spray or a drizzle of oil. Pat the venison dry with paper towel. Sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, add the rosemary (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY Spinach
Return the pan to medium heat with cooking spray or a drizzle of oil (if necessary). Fry the garlic until fragrant, 30-60 seconds. Mix in the Spinach and cook until wilted, 3-4 minutes. Remove from the heat, mix in the cottage cheese and loosen with a splash of warm water if it's too thick. Season.
SOME FRESHNESS
In a salad bowl, combine the green leaves, the Radish, the nuts, the lemon juice (to taste), and season.
DINNER IS READY
Dish up the roasted carrots, side with the creamy Spinach, and the vension slices. Serve alongside the fresh salad. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in cooking spray or a drizzle of oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway.)
TOAST
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to medium-high heat with cooking spray or a drizzle of oil. Pat the venison dry with paper towel. Sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, add the rosemary (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY Spinach
Return the pan to medium heat with cooking spray or a drizzle of oil (if necessary). Fry the garlic until fragrant, 30-60 seconds. Mix in the Spinach and cook until wilted, 3-4 minutes. Remove from the heat, mix in the cottage cheese and loosen with a splash of warm water if it's too thick. Season.
SOME FRESHNESS
In a salad bowl, combine the green leaves, the Radish, the nuts, the lemon juice (to taste), and season.
DINNER IS READY
Dish up the roasted carrots, side with the creamy Spinach, and the vension slices. Serve alongside the fresh salad. Cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R152.72
for 4 servings · R38.18 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R31.99 · 8% of packR2.56
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Radish needs 80 gRadish 150 g 150 g at R22.99 · 53% of packR12.26
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Low Fat Cottage Cheese needs 200 mlOrganic Low Fat Chunky Cottage Cheese with Chives 250 g R53.99 · whole pack (size can't be divided)R53.99
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Spinach needs 400 gWhole Spinach 350 g 350 g at R22.99 · 1.14× packR26.27
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Walnuts needs 20 gRaw Walnuts 100 g 100 g at R66.99 · 20% of packR13.40
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R49.99 · 32% of packR16.00
Not in the Woolies basket — source these elsewhere:
- Dried Rosemary
- NOMU Does Everything
- Free-range Venison Rump
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Rosemary Venison & Creamy Spinach?
The preparation time for Rosemary Venison & Creamy Spinach with roasted carrot & a fresh salad is between 20 and 40 minutes.
What is the total time required to make Rosemary Venison & Creamy Spinach with roasted carrot & a fresh salad?
The total time required to make Rosemary Venison & Creamy Spinach with roasted carrot & a fresh salad is between 40 and 60 minutes.
How many servings does Rosemary Venison & Creamy Spinach provide?
4 servings
What are the main ingredients in Rosemary Venison & Creamy Spinach?
Carrot, Dried Rosemary, Free-range Venison Rump, Garlic Clove/s, Garlic Cloves, Green Leaves, Lemon Juice, Low Fat Cottage Cheese, Nomu Does Everything, Radish, Spinach, Walnuts
What is the nutritional information of Rosemary Venison & Creamy Spinach?
Calories: 470, Carbs: 35 grams, Fat: grams, Protein: 59.8 grams, Sugar: 17 grams, Salt: 2068.6 grams
How do I prepare Rosemary Venison & Creamy Spinach?
DINNER IS READY: Dish up the roasted carrots, side with the creamy spinach, and the vension slices. Serve alongside the fresh salad. Cheers, Chef! SOME FRESHNESS: In a salad bowl, combine the green leaves, the radish, the nuts, the lemon juice (to taste), and season. CREAMY SPINACH: Return the pan to medium heat with cooking spray or a drizzle of oil (if necessary). Fry the garlic until fragrant, 30-60 seconds. Mix in the spinach and cook until wilted, 2-3 minutes. Remove from the heat, mix in the cottage cheese and loosen with a splash of warm water if it's too thick. Season. STEAK: Return the pan to medium-high heat with cooking spray or a drizzle of oil. Pat the venison dry with paper towel. Sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, add the rosemary (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. TOAST: Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST: Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in cooking spray or a drizzle of oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway.)
What should be prepared from my kitchen to make Rosemary Venison & Creamy Spinach?
Carrot, Dried Rosemary, Free-range Venison Rump, Garlic Clove/s, Garlic Cloves, Green Leaves, Lemon Juice, Low Fat Cottage Cheese, Nomu Does Everything, Radish, Spinach, Walnuts
How many calories does Rosemary Venison & Creamy Spinach have?
470 calories
How much fat content does Rosemary Venison & Creamy Spinach have?
grams