While its an acquired taste, once you acquire the taste for blue cheese, you will want more recipes like this featuring its earthy, slightly funky, distinct flavourprofiles, Chef! Transformed into a creamy sauce with crème fraîche & lemon juice to balance the decadence, this beatiful blue cheese-infused liquid is poured over pan-seared venison strips. Served with a silky pumpkin mash and toasted seed mix for crunch.
Serving guide
Choose your portion size.
PUMPKIN MASH
Place the pumpkin in a pot of salted water over medium-high heat. Bring to the 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. Mash with a fork, season, and cover.
TOAST
Place the seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
VENISON
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Pat the venison dry with paper towel. Sear the venison until browned, 2-3 minutes (shifting occasionally). Remove from the pan and season.
CREAMY SAUCE
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the mushrooms and onion until golden, 5-6 minutes (shifting occasionally). Add the Spinach and cook until slightly wilted, 2-3 minutes. Mix in the crème fraîche, with a splash of water, lemon juice (to taste), and crumble over the cheese. Add the venison and mix until combined. Remove from the heat season.
DINNER IS READY
Dish up the pumpkin mash, side with the creamy blue cheese venison, and sprinkle over the seeds. Enjoy, Chef!
PUMPKIN MASH
Place the pumpkin in a pot of salted water over medium-high heat. Bring to the 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. Mash with a fork, season, and cover.
TOAST
Place the seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
VENISON
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Pat the venison dry with paper towel. Sear the venison until browned, 2-3 minutes (shifting occasionally). Remove from the pan and season.
CREAMY SAUCE
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the mushrooms and onion until golden, 5-6 minutes (shifting occasionally). Add the Spinach and cook until slightly wilted, 2-3 minutes. Mix in the crème fraîche, with a splash of water, lemon juice (to taste), and crumble over the cheese. Add the venison and mix until combined. Remove from the heat season.
DINNER IS READY
Dish up the pumpkin mash, side with the creamy blue cheese venison, and sprinkle over the seeds. Enjoy, Chef!
PUMPKIN MASH
Place the pumpkin in a pot of salted water over medium-high heat. Bring to the 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. Mash with a fork, season, and cover.
TOAST
Place the seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
VENISON
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Pat the venison dry with paper towel. Sear the venison until browned, 2-3 minutes (shifting occasionally). Remove from the pan and season.
CREAMY SAUCE
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the mushrooms and onion until golden, 7-8 minutes (shifting occasionally). Add the Spinach and cook until slightly wilted, 3-4 minutes. Mix in the crème fraîche, with a splash of water, lemon juice (to taste), and crumble over the cheese. Add the venison and mix until combined. Remove from the heat season.
DINNER IS READY
Dish up the pumpkin mash, side with the creamy blue cheese venison, and sprinkle over the seeds. Enjoy, Chef!
PUMPKIN MASH
Place the pumpkin in a pot of salted water over medium-high heat. Bring to the 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. Mash with a fork, season, and cover.
TOAST
Place the seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
VENISON
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Pat the venison dry with paper towel. Sear the venison until browned, 2-3 minutes (shifting occasionally). Remove from the pan and season.
CREAMY SAUCE
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the mushrooms and onion until golden, 7-8 minutes (shifting occasionally). Add the Spinach and cook until slightly wilted, 3-4 minutes. Mix in the crème fraîche, with a splash of water, lemon juice (to taste), and crumble over the cheese. Add the venison and mix until combined. Remove from the heat season.
DINNER IS READY
Dish up the pumpkin mash, side with the creamy blue cheese venison, and sprinkle over the seeds. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R206.17
for 4 servings · R51.54 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Pumpkin & Sunflower Seed Mix needs 40 gBulk Pumpkin 800 g 800 g at R49.99 · 5% of packR2.50
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Blue Cheese needs 60 gBotham's Cremezola Blue Cheese 200 g 200 g at R74.99 · 30% of packR22.50
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Pumpkin Chunks needs 800 gBulk Pumpkin 800 g 800 g at R49.99 · 100% of packR49.99
Not in the Woolies basket — source these elsewhere:
- Free-range Venison Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Creamy Blue Cheese Venison?
The preparation time for Creamy Blue Cheese Venison with soft pumpkin is between 20 and 40 minutes.
What is the total time required to make Creamy Blue Cheese Venison with soft pumpkin?
The total time required to make Creamy Blue Cheese Venison with soft pumpkin is between 35 and 55 minutes.
How many servings does Creamy Blue Cheese Venison provide?
4 servings
What are the main ingredients in Creamy Blue Cheese Venison?
Blue Cheese, Button Mushrooms, Creme Fraiche, Free-range Venison Strips, Lemon Juice, Onion, Onions, Pumpkin & Sunflower Seed Mix, Pumpkin Chunks, Spinach
What is the nutritional information of Creamy Blue Cheese Venison?
Calories: 708, Carbs: 42 grams, Fat: grams, Protein: 61.4 grams, Sugar: 18.9 grams, Salt: 1401 grams
How do I prepare Creamy Blue Cheese Venison?
DINNER IS READY: Dish up the pumpkin mash, side with the creamy blue cheese venison, and sprinkle over the seeds. Enjoy, Chef! CREAMY SAUCE: Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the mushrooms and onion until golden, 5-6 minutes (shifting occasionally). Add the spinach and cook until slightly wilted, 2-3 minutes. Mix in the crème fraîche, with a splash of water, lemon juice (to taste), and crumble over the cheese. Add the venison and mix until combined. Remove from the heat season. VENISON: Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Pat the venison dry with paper towel. Sear the venison until browned, 2-3 minutes (shifting occasionally). Remove from the pan and season. TOAST: Place the seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. PUMPKIN MASH: Place the pumpkin in a pot of salted water over medium-high heat. Bring to the 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. Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Creamy Blue Cheese Venison?
Blue Cheese, Button Mushrooms, Creme Fraiche, Free-range Venison Strips, Lemon Juice, Onion, Onions, Pumpkin & Sunflower Seed Mix, Pumpkin Chunks, Spinach
How many calories does Creamy Blue Cheese Venison have?
708 calories
How much fat content does Creamy Blue Cheese Venison have?
grams