If you’ve never tried venison, it’s time to take a walk on the wild side, Chef! This recipe is the ideal way to try out this leaner, healthier alternative to beef. Coated in NOMU One For All Rub flour mix, venison chunks are pan-fried until perfectly browned. These share a plate with potato mash, garlic green beans, and a garnish of toasted pumpkin seeds.
Smothered Venison Goulash
Smothered Venison Goulash
with garlicky green beans
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Free-range Venison Chunks
- Garlic Clove
- Garlic Cloves
- Green Beans
- Onion
- Onions
- Potato
- Pumpkin Seeds
- Rub Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
POTATO MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONION
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. Remove from the pan.
VENISON
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the venison dry with paper towel, cut into small pieces, and coat in the rub mix. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). Add the cooked onions and 50ml of water. Simmer until reduced and thickening, 2-3 minutes. Remove from the heat and season.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the green beans until lightly charred but still crunchy, 4-5 minutes (shifting occasionally). In the final 30-60 seconds, add the grated garlic and fry until fragrant.
DINNER IS READY
Plate up the creamy mash. Side with the venison & all the pan juices and the garlicky green beans. Scatter the toasted pumpkin seeds over the green beans. Enjoy, Chef!
Potato - 200g
Pumpkin Seeds - 10g
Onion - 1
Free-range Venison Chunks - 150g
Rub Mix - 30ml
Green Beans - 80g
Garlic Clove - 1
POTATO MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONION
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. Remove from the pan.
VENISON
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the venison dry with paper towel, cut into small pieces, and coat in the rub mix. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). Add the cooked onions and 100ml of water. Simmer until reduced and thickening, 2-3 minutes. Remove from the heat and season.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the green beans until lightly charred but still crunchy, 4-5 minutes (shifting occasionally). In the final 30-60 seconds, add the grated garlic and fry until fragrant.
DINNER IS READY
Plate up the creamy mash. Side with the venison & all the pan juices and the garlicky green beans. Scatter the toasted pumpkin seeds over the green beans. Enjoy, Chef!
Potato - 400g
Pumpkin Seeds - 20g
Onion - 1
Free-range Venison Chunks - 300g
Rub Mix - 60ml
Green Beans - 160g
Garlic Clove - 1
POTATO MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONION
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes. Remove from the pan.
VENISON
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the venison dry with paper towel, cut into small pieces, and coat in the rub mix. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). Add the cooked onions and 150ml of water. Simmer until reduced and thickening, 3-4 minutes. Remove from the heat and season.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the green beans until lightly charred but still crunchy, 5-6 minutes (shifting occasionally). In the final 30-60 seconds, add the grated garlic and fry until fragrant.
DINNER IS READY
Plate up the creamy mash. Side with the venison & all the pan juices and the garlicky green beans. Scatter the toasted pumpkin seeds over the green beans. Enjoy, Chef!
Potato - 600g
Pumpkin Seeds - 30g
Onions - 2
Free-range Venison Chunks - 450g
Rub Mix - 90ml
Green Beans - 240g
Garlic Cloves - 2
POTATO MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONION
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes. Remove from the pan.
VENISON
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the venison dry with paper towel, cut into small pieces, and coat in the rub mix. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). Add the cooked onions and 200ml of water. Simmer until reduced and thickening, 3-4 minutes. Remove from the heat and season.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the green beans until lightly charred but still crunchy, 5-6 minutes (shifting occasionally). In the final 30-60 seconds, add the grated garlic and fry until fragrant.
DINNER IS READY
Plate up the creamy mash. Side with the venison & all the pan juices and the garlicky green beans. Scatter the toasted pumpkin seeds over the green beans. Enjoy, Chef!
Potato - 800g
Pumpkin Seeds - 40g
Onions - 2
Free-range Venison Chunks - 600g
Rub Mix - 120ml
Green Beans - 320g
Garlic Cloves - 2
Woolies Products in this dish
