Venison is a natural, nutrient-dense and wild-grazing meat that isn’t only nutrious but delicious too. If you haven’t tried this special protein yet, now is your chance. Free-range venison strips are browned with NOMU Moroccan rub and served with oven-roasted potato, an olive & tomato salsa with fresh oregano to balance the rich, savoury flavour of the meet and a cooling tzatziki. Greece meets South Africa on a plate, Chef!
Mediterranean Venison
Mediterranean Venison
with potato chunks
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Cucumber
- Free-range Venison Rump
- Fresh Oregano
- Hummus
- NOMU Moroccan Rub
- Onion
- Pitted Kalamata Olives
- Potato
- Tomato
- Tomatoes
- Tzatziki
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Cooking Spray (or oil of your choice)
- Oil (cooking, olive or coconut) (optional)
ROAST
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Lightly coat in cooking spray or a drizzle of oil (optional), 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).
SIMPLE SALSA
In a bowl, combine the olives, the tomato, the Onion (to taste), the Cucumber and ½ the oregano. Season and set aside.
NOMU-SPICED VENISON
Place a pan over medium-high heat. Pat the venison dry with paper towel and lightly coat with cooking spray or add a drizzle of oil to the pan (optional) and coat with the NOMU rub. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and season.
A TRIP TO GREECE
Plate up the roasted Potato, the venison, and the tomato salsa. Side with the Tzatziki, and scatter over the remaining oregano. A masterpiece, Chef!
ROAST
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Lightly coat in cooking spray or a drizzle of oil (optional), 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).
SIMPLE SALSA
In a bowl, combine the olives, the tomato, the Onion (to taste), the Cucumber and ½ the oregano. Season and set aside.
NOMU-SPICED VENISON
Place a pan over medium-high heat. Pat the venison dry with paper towel and lightly coat with cooking spray or add a drizzle of oil to the pan (optional) and coat with the NOMU rub. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and season.
A TRIP TO GREECE
Plate up the roasted Potato, the venison, and the tomato salsa. Side with the Tzatziki, and scatter over the remaining oregano. A masterpiece, Chef!
ROAST
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Lightly coat in cooking spray or a drizzle of oil (optional), and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the olives, the tomato, the Onion (to taste), the Cucumber and ½ the oregano. Season and set aside.
NOMU-SPICED VENISON
Place a pan over medium-high heat. Pat the venison dry with paper towel and lightly coat with cooking spray or add a drizzle of oil to the pan (optional) and coat with the NOMU rub. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and season.
A TRIP TO GREECE
Plate up the roasted Potato, the venison, and the tomato salsa. Side with the Tzatziki, and scatter over the remaining oregano. A masterpiece, Chef!
ROAST
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Lightly coat in cooking spray or a drizzle of oil (optional), and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the olives, the tomato, the Onion (to taste), the Cucumber and ½ the oregano. Season and set aside.
NOMU-SPICED VENISON
Place a pan over medium-high heat. Pat the venison dry with paper towel and lightly coat with cooking spray or add a drizzle of oil to the pan (optional) and coat with the NOMU rub. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and season.
A TRIP TO GREECE
Plate up the roasted Potato, the venison, and the tomato salsa. Side with the Tzatziki, and scatter over the remaining oregano. A masterpiece, Chef!
Frequently Asked Questions
What is the preparation time for Mediterranean Venison?
The preparation time for Mediterranean Venison with potato chunks is between 25 and 45 minutes.
What is the total time required to make Mediterranean Venison with potato chunks?
The total time required to make Mediterranean Venison with potato chunks is between 40 and 60 minutes.
How many servings does Mediterranean Venison provide?
4 servings
What are the main ingredients in Mediterranean Venison?
Cucumber, Free-range Venison Rump, Fresh Oregano, Hummus, NOMU Moroccan Rub, Onion, Pitted Kalamata Olives, Potato, Tomato, Tomatoes, Tzatziki
What is the nutritional information of Mediterranean Venison?
Calories: 493, Carbs: 48 grams, Fat: grams, Protein: 56.3 grams, Sugar: 9 grams, Salt: 1279 grams
How do I prepare Mediterranean Venison?
A TRIP TO GREECE: Plate up the roasted potato, the venison, and the tomato salsa. Side with the tzatziki, and scatter over the remaining oregano. A masterpiece, Chef! NOMU-SPICED VENISON: Place a pan over medium-high heat. Pat the venison dry with paper towel and lightly coat with cooking spray or add a drizzle of oil to the pan (optional) and coat with the NOMU rub. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and season. SIMPLE SALSA: In a bowl, combine the olives, the tomato, the onion (to taste), the cucumber and ½ the oregano. Season and set aside. ROAST: Preheat the oven to 200°C. Spread the potato on a roasting tray. Lightly coat in cooking spray or a drizzle of oil (optional), 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).
What should be prepared from my kitchen to make Mediterranean Venison?
Cucumber, Free-range Venison Rump, Fresh Oregano, Hummus, NOMU Moroccan Rub, Onion, Pitted Kalamata Olives, Potato, Tomato, Tomatoes, Tzatziki
How many calories does Mediterranean Venison have?
493 calories
How much fat content does Mediterranean Venison have?
grams
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