eCook Meal
Fryer’s Cove Blueberry-glazed Venison
with fondant-style baby potatoes
Tender venison is seared until blushing and finished with a glossy blueberry glaze, rich with wine and thyme. Fondant-style baby potatoes soak up buttery pan juices, while caramelised carrots with toasted nuts add warmth and crunch. A bold, elegant plate that celebrates flavours in perfect harmony, Chef!
Serving guide
Choose your portion size.
FONDANT-STYLE POTATOES
Boil the kettle. Dilute ½ of the stock with 200ml [400ml]|#7DA0D7 of water. Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the potatoes until golden, 4-6 minutes (shifting occasionally). Add ½ of the garlic, the rosemary, and a generous knob of butter. Fry until fragrant, 1-2 minutes. Mix in the diluted stock and simmer until the potatoes are tender and the stock is reduced and thickening, 35-40 minutes (shifting occasionally). Season to taste.
CHARRED CARROTS
Place a clean pan over medium-high with a drizzle of oil. When hot, fry the baby carrots until starting to brown and soften, 5-8 minutes. In the final 1-2 minutes, add the nuts. Remove from the pan, season, and cover. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
BLUEBERRY SAUCE
Dilute the remaining stock with 20ml [40ml]|#7DA0D7 of boiling water and mix in the Cornflour. Place a small pot over medium heat with a drizzle of oil. When hot, fry the remaining garlic and the thyme until fragrant, 30-60 seconds. Mix in the berries, stock mixture, 10ml [20ml]|#7DA0D7 of sweetener, and the wine & vinegar. Using a potato masher or fork, lightly crush the berries and simmer until the mixture thickens slightly, 3-5 minutes. Whisk in a knob of butter to give the sauce gloss and richness. Remove from the heat, discard the thyme, and season. Cover to keep warm.
BLUSHING VENISON
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
CLASSIC DINNER
Plate up the fondant-style potatoes, drizzle over some pan juices, and side with the carrots. Serve alongside the steak slices and pour over the sauce. Dig in, Chef!
Chicken Stock Sachet/s - 1
Baby Potatoes - 250g
Garlic Clove/s - 1
Fresh Rosemary - 3g
Baby Carrots - 120g
Almonds - 10g
Fresh Thyme - 3g
Blueberries - 50g
Cornflour - 5ml
Wine & Vinegar - 20ml
Free-range Venison Rump - 160g
FONDANT-STYLE POTATOES
Boil the kettle. Dilute ½ of the stock with 200ml [400ml]|#7DA0D7 of water. Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the potatoes until golden, 4-6 minutes (shifting occasionally). Add ½ of the garlic, the rosemary, and a generous knob of butter. Fry until fragrant, 1-2 minutes. Mix in the diluted stock and simmer until the potatoes are tender and the stock is reduced and thickening, 35-40 minutes (shifting occasionally). Season to taste.
CHARRED CARROTS
Place a clean pan over medium-high with a drizzle of oil. When hot, fry the baby carrots until starting to brown and soften, 5-8 minutes. In the final 1-2 minutes, add the nuts. Remove from the pan, season, and cover. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
BLUEBERRY SAUCE
Dilute the remaining stock with 20ml [40ml]|#7DA0D7 of boiling water and mix in the Cornflour. Place a small pot over medium heat with a drizzle of oil. When hot, fry the remaining garlic and the thyme until fragrant, 30-60 seconds. Mix in the berries, stock mixture, 10ml [20ml]|#7DA0D7 of sweetener, and the wine & vinegar. Using a potato masher or fork, lightly crush the berries and simmer until the mixture thickens slightly, 3-5 minutes. Whisk in a knob of butter to give the sauce gloss and richness. Remove from the heat, discard the thyme, and season. Cover to keep warm.
BLUSHING VENISON
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
CLASSIC DINNER
Plate up the fondant-style potatoes, drizzle over some pan juices, and side with the carrots. Serve alongside the steak slices and pour over the sauce. Dig in, Chef!
Chicken Stock Sachet/s - 2
Baby Potatoes - 500g
Garlic Clove/s - 2
Fresh Rosemary - 5g
Baby Carrots - 240g
Almonds - 20g
Fresh Thyme - 5g
Blueberries - 100g
Cornflour - 10ml
Wine & Vinegar - 40ml
Free-range Venison Rump - 320g
FONDANT-STYLE POTATOES
Boil the kettle. Dilute ½ of the stock with 600ml [800ml]|#7DA0D7 of water. Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the potatoes until golden, 6-8 minutes (shifting occasionally). Add ½ of the garlic, the rosemary, and a generous knob of butter. Fry until fragrant, 1-2 minutes. Mix in the diluted stock and simmer until the potatoes are tender and the stock is reduced and thickening, 40-45 minutes (shifting occasionally). Season to taste.
CHARRED CARROTS
Place a clean pan over medium-high with a drizzle of oil. When hot, fry the baby carrots until starting to brown and soften, 10-12 minutes. In the final 1-2 minutes, add the nuts. Remove from the pan, season, and cover, season and cover. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
BLUEBERRY SAUCE
Dilute the remaining stock with 60ml [80ml]|#7DA0D7 of boiling water and mix in the Cornflour. Place a small pot over medium heat with a drizzle of oil. When hot, fry the remaining garlic and the thyme until fragrant, 1-2 minutes. Mix in the berries, stock mixture, 30ml [40ml]|#7DA0D7 of sweetener, and the wine & vinegar. Using a potato masher or fork, lightly crush the berries and simmer until the mixture thickens slightly, 6-8 minutes. Whisk in a knob of butter to give the sauce gloss and richness. Remove from the heat, discard the thyme, and season. Cover to keep warm.
BLUSHING VENISON
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
CLASSIC DINNER
Plate up the fondant-style potatoes, drizzle over some pan juices, and side with the carrots. Serve alongside the steak slices and pour over the sauce. Dig in, Chef!
Chicken Stock Sachets - 3
Baby Potatoes - 750g
Garlic Cloves - 3
Fresh Rosemary - 8g
Baby Carrots - 360g
Almonds - 30g
Fresh Thyme - 8g
Blueberries - 150g
Cornflour - 15ml
Wine & Vinegar - 60ml
Free-range Venison Rump - 480g
FONDANT-STYLE POTATOES
Boil the kettle. Dilute ½ of the stock with 600ml [800ml]|#7DA0D7 of water. Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the potatoes until golden, 6-8 minutes (shifting occasionally). Add ½ of the garlic, the rosemary, and a generous knob of butter. Fry until fragrant, 1-2 minutes. Mix in the diluted stock and simmer until the potatoes are tender and the stock is reduced and thickening, 40-45 minutes (shifting occasionally). Season to taste.
CHARRED CARROTS
Place a clean pan over medium-high with a drizzle of oil. When hot, fry the baby carrots until starting to brown and soften, 10-12 minutes. In the final 1-2 minutes, add the nuts. Remove from the pan, season, and cover, season and cover. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
BLUEBERRY SAUCE
Dilute the remaining stock with 60ml [80ml]|#7DA0D7 of boiling water and mix in the Cornflour. Place a small pot over medium heat with a drizzle of oil. When hot, fry the remaining garlic and the thyme until fragrant, 1-2 minutes. Mix in the berries, stock mixture, 30ml [40ml]|#7DA0D7 of sweetener, and the wine & vinegar. Using a potato masher or fork, lightly crush the berries and simmer until the mixture thickens slightly, 6-8 minutes. Whisk in a knob of butter to give the sauce gloss and richness. Remove from the heat, discard the thyme, and season. Cover to keep warm.
BLUSHING VENISON
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
CLASSIC DINNER
Plate up the fondant-style potatoes, drizzle over some pan juices, and side with the carrots. Serve alongside the steak slices and pour over the sauce. Dig in, Chef!
Chicken Stock Sachets - 4
Baby Potatoes - 1kg
Garlic Cloves - 4
Fresh Rosemary - 10g
Baby Carrots - 480g
Almonds - 40g
Fresh Thyme - 10g
Blueberries - 200g
Cornflour - 20ml
Wine & Vinegar - 80ml
Free-range Venison Rump - 640g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R197.70
for 4 servings · R49.42 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Chicken Stock Sachets needs 4Free Range Chicken Stock Chunks Avg 800 g R27.99 · whole pack (size can't be divided)R27.99
-
Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Blueberries needs 200 gFrozen Blueberries 1 kg 1 kg at R132.99 · 20% of packR26.60
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Baby Carrots needs 480 gFreshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg 1 kg at R64.99 · 48% of packR31.20
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
Not in the Woolies basket — source these elsewhere:
- Wine & Vinegar
- Free-range Venison Rump
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Fryer’s Cove Blueberry-glazed Venison?
The preparation time for Fryer’s Cove Blueberry-glazed Venison with fondant-style baby potatoes is between 30 and 50 minutes.
What is the total time required to make Fryer’s Cove Blueberry-glazed Venison with fondant-style baby potatoes?
The total time required to make Fryer’s Cove Blueberry-glazed Venison with fondant-style baby potatoes is between 50 and 70 minutes.
How many servings does Fryer’s Cove Blueberry-glazed Venison provide?
4 servings
What are the main ingredients in Fryer’s Cove Blueberry-glazed Venison?
Almonds, Baby Carrots, Baby Potatoes, Blueberries, Chicken Stock Sachet/s, Chicken Stock Sachets, Cornflour, Free-range Venison Rump, Fresh Rosemary, Fresh Thyme, Garlic Clove/s, Garlic Cloves, Wine & Vinegar
What is the nutritional information of Fryer’s Cove Blueberry-glazed Venison?
Calories: 640, Carbs: 70 grams, Fat: grams, Protein: 57.9 grams, Sugar: 18.4 grams, Salt: 1619 grams
How do I prepare Fryer’s Cove Blueberry-glazed Venison?
CLASSIC DINNER: Plate up the fondant-style potatoes, drizzle over some pan juices, and side with the carrots. Serve alongside the steak slices and pour over the sauce. Dig in, Chef! BLUSHING VENISON: Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning. BLUEBERRY SAUCE: Dilute the remaining stock with 20ml [40ml]|#7DA0D7 of boiling water and mix in the cornflour. Place a small pot over medium heat with a drizzle of oil. When hot, fry the remaining garlic and the thyme until fragrant, 30-60 seconds. Mix in the berries, stock mixture, 10ml [20ml]|#7DA0D7 of sweetener, and the wine & vinegar. Using a potato masher or fork, lightly crush the berries and simmer until the mixture thickens slightly, 3-5 minutes. Whisk in a knob of butter to give the sauce gloss and richness. Remove from the heat, discard the thyme, and season. Cover to keep warm. CHARRED CARROTS: Place a clean pan over medium-high with a drizzle of oil. When hot, fry the baby carrots until starting to brown and soften, 5-8 minutes. In the final 1-2 minutes, add the nuts. Remove from the pan, season, and cover. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). FONDANT-STYLE POTATOES: Boil the kettle. Dilute ½ of the stock with 200ml [400ml]|#7DA0D7 of water. Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the potatoes until golden, 4-6 minutes (shifting occasionally). Add ½ of the garlic, the rosemary, and a generous knob of butter. Fry until fragrant, 1-2 minutes. Mix in the diluted stock and simmer until the potatoes are tender and the stock is reduced and thickening, 35-40 minutes (shifting occasionally). Season to taste.
What should be prepared from my kitchen to make Fryer’s Cove Blueberry-glazed Venison?
Almonds, Baby Carrots, Baby Potatoes, Blueberries, Chicken Stock Sachet/s, Chicken Stock Sachets, Cornflour, Free-range Venison Rump, Fresh Rosemary, Fresh Thyme, Garlic Clove/s, Garlic Cloves, Wine & Vinegar
How many calories does Fryer’s Cove Blueberry-glazed Venison have?
640 calories
How much fat content does Fryer’s Cove Blueberry-glazed Venison have?
grams