This bowl of goodness will bowl over anyone you make this dish for – including you, Chef! You will enjoy every fulfilling forkful of this meal with its combination of creamy feta, a briny olive medley, browned venison, tangy baby tomatoes & fluffy quinoa.
Middle Eastern Venison & Olives
Middle Eastern Venison & Olives
with quinoa & Danish-style feta
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Cucumber
- Danish-style Feta
- Free-range Venison Rump
- Fresh Oregano
- Green Leaves
- Hummus
- Mixed Olives
- NOMU Moroccan Rub
- Pumpkin Seeds
- Quinoa
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter (optional)
- Seasoning (salt & pepper)
- Paper Towel
Quinoa
Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. Toss through the green leaves and set aside.
OLIVES & TOMS
Drain and halve the mixed olives. In a small bowl, combine the olives, the feta, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the Tomatoes, ½ the oregano (to taste), a drizzle of olive oil, and seasoning. Set aside.
VENISON
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter (optional). Remove from the pan, slice and season.
EAT
Plate up the Quinoa. Top with the seared venison, the Cucumber, the herby tomatoes, the olive & feta mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy!
Quinoa
Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. Toss through the green leaves and set aside.
OLIVES & TOMS
Drain and halve the mixed olives. In a small bowl, combine the olives, the feta, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the Tomatoes, ½ the oregano (to taste), a drizzle of olive oil, and seasoning. Set aside.
VENISON
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter (optional). Remove from the pan, slice and season.
EAT
Plate up the Quinoa. Top with the seared venison, the Cucumber, the herby tomatoes, the olive & feta mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy!
Quinoa
Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover and bring to a boil. Simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. Toss through the green leaves and set aside.
OLIVES & TOMS
Drain and halve the mixed olives. In a small bowl, combine the olives, the feta, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the Tomatoes, ½ the oregano (to taste), a drizzle of olive oil, and seasoning. Set aside.
VENISON
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the venison until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter (optional). Remove from the pan, slice and season.
EAT
Plate up the Quinoa. Top with the seared venison, the Cucumber, the herby tomatoes, the olive & feta mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy!
Quinoa
Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7of salted water. Cover and bring to a boil. Simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. Toss through the green leaves and set aside.
OLIVES & TOMS
Drain and halve the mixed olives. In a small bowl, combine the olives, the feta, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the Tomatoes, ½ the oregano (to taste), a drizzle of olive oil, and seasoning. Set aside.
VENISON
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the venison until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter (optional). Remove from the pan, slice and season.
EAT
Plate up the Quinoa. Top with the seared venison, the Cucumber, the herby tomatoes, the olive & feta mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy!
Frequently Asked Questions
What is the preparation time for Middle Eastern Venison & Olives?
The preparation time for Middle Eastern Venison & Olives with quinoa & Danish-style feta is between 15 and 20 minutes.
What is the total time required to make Middle Eastern Venison & Olives with quinoa & Danish-style feta?
The total time required to make Middle Eastern Venison & Olives with quinoa & Danish-style feta is between 20 and 25 minutes.
How many servings does Middle Eastern Venison & Olives provide?
4 servings
What are the main ingredients in Middle Eastern Venison & Olives?
Cucumber, Danish-style Feta, Free-range Venison Rump, Fresh Oregano, Green Leaves, Hummus, Mixed Olives, NOMU Moroccan Rub, Pumpkin Seeds, Quinoa, Tomato, Tomatoes
What is the nutritional information of Middle Eastern Venison & Olives?
Calories: 812, Carbs: 67 grams, Fat: grams, Protein: 70.1 grams, Sugar: 8.7 grams, Salt: 1881 grams
How do I prepare Middle Eastern Venison & Olives?
EAT: Plate up the quinoa. Top with the seared venison, the cucumber, the herby tomatoes, the olive & feta mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy! VENISON: Place a pan over medium-high heat with a drizzle of oil. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter (optional). Remove from the pan, slice and season. OLIVES & TOMS: Drain and halve the mixed olives. In a small bowl, combine the olives, the feta, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the tomatoes, ½ the oregano (to taste), a drizzle of olive oil, and seasoning. Set aside. QUINOA: Place the quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. Toss through the green leaves and set aside.
What should be prepared from my kitchen to make Middle Eastern Venison & Olives?
Cucumber, Danish-style Feta, Free-range Venison Rump, Fresh Oregano, Green Leaves, Hummus, Mixed Olives, NOMU Moroccan Rub, Pumpkin Seeds, Quinoa, Tomato, Tomatoes
How many calories does Middle Eastern Venison & Olives have?
812 calories
How much fat content does Middle Eastern Venison & Olives have?
grams
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