Tender, seared venison is served atop a bed of bulgur loaded with tangy pickled bell peppers & charred corn. The dish is finished off with a fresh dill garnish & a crack of black pepper. Who said simple can’t be fancy, Chef?
Fab Venison Bulgur Salad
Fab Venison Bulgur Salad
with pickled bell peppers, charred corn & fresh dill
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Bulgur Wheat
- Corn
- Fresh Dill
- Lemon Juice
- Nomu African Rub
- Pickled Bell Peppers
- Venison Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BULGUR KING
Boil the kettle. Place the bulgur wheat in a bowl with 100ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
GOLDEN BITS
Place a pan over a high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
VERY VENISON
Return the pan to a medium-high heat with a drizzle of oil. Pat the venison chunks dry with paper towel. When hot, sear the venison until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
ALL ABOUT THE BASE
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked bulgur, the chopped pickled peppers, the charred corn, and ½ the picked dill.
THAT’S THAT, CHEF!
Plate up the loaded bulgur salad and top with the seared venison. Drizzle over any pan juices. Garnish with the remaining picked dill, and finish it off with a crack of black pepper. Simple yet stunning, Chef!
Bulgur Wheat - 100ml
Corn - 50g
Venison Chunks - 150g
NOMU African Rub - 5ml
Lemon Juice - 10ml
Pickled Bell Peppers - 20g
Fresh Dill - 3g
BULGUR KING
Boil the kettle. Place the bulgur wheat in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
GOLDEN BITS
Place a pan over a high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
VERY VENISON
Return the pan to a medium-high heat with a drizzle of oil. Pat the venison chunks dry with paper towel. When hot, sear the venison until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
ALL ABOUT THE BASE
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked bulgur, the chopped pickled peppers, the charred corn, and ½ the picked dill.
THAT’S THAT, CHEF!
Plate up the loaded bulgur salad and top with the seared venison. Drizzle over any pan juices. Garnish with the remaining picked dill, and finish it off with a crack of black pepper. Simple yet stunning, Chef!
Bulgur Wheat - 200ml
Corn - 100g
Venison Chunks - 300g
NOMU African Rub - 10ml
Lemon Juice - 20ml
Pickled Bell Peppers - 40g
Fresh Dill - 5g
BULGUR KING
Boil the kettle. Place the bulgur wheat in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
GOLDEN BITS
Place a pan over a high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
VERY VENISON
Return the pan to a medium-high heat with a drizzle of oil. Pat the venison chunks dry with paper towel. When hot, sear the venison until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season. You may need to do this step in batches.
ALL ABOUT THE BASE
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked bulgur, the chopped pickled peppers, the charred corn, and ½ the picked dill.
THAT’S THAT, CHEF!
Plate up the loaded bulgur salad and top with the seared venison. Drizzle over any pan juices. Garnish with the remaining picked dill, and finish it off with a crack of black pepper. Simple yet stunning, Chef!
Bulgur Wheat - 300ml
Corn - 150g
Venison Chunks - 450g
NOMU African Rub - 15ml
Lemon Juice - 30ml
Pickled Bell Peppers - 60g
Fresh Dill - 8g
BULGUR KING
Boil the kettle. Place the bulgur wheat in a bowl with 400ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
GOLDEN BITS
Place a pan over a high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
VERY VENISON
Return the pan to a medium-high heat with a drizzle of oil. Pat the venison chunks dry with paper towel. When hot, sear the venison until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season. You may need to do this step in batches.
ALL ABOUT THE BASE
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked bulgur, the chopped pickled peppers, the charred corn, and ½ the picked dill.
THAT’S THAT, CHEF!
Plate up the loaded bulgur salad and top with the seared venison. Drizzle over any pan juices. Garnish with the remaining picked dill, and finish it off with a crack of black pepper. Simple yet stunning, Chef!
Bulgur Wheat - 400ml
Corn - 200g
Venison Chunks - 600g
NOMU African Rub - 20ml
Lemon Juice - 40ml
Pickled Bell Peppers - 80g
Fresh Dill - 10g
Woolies Products in this dish
