LUXURIOUS SPICED VENISON

A perfect winter dinner of quality protein and warming flavours. The highlight? Exquisite, lean eland steak, rubbed with herbs and spices and cloaked in spinach and smooth cottage cheese.

LUXURIOUS SPICED VENISON

with balsamic-roasted baby onions & fluffy quinoa

4.7

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Tinfoil
  • Water
  • Paper Towel
  • Butter
Photo of LUXURIOUS SPICED VENISON
  1. BALSAMIC ROAST

    Preheat the oven to 200°C. Peel the onions and halve them lengthways, without removing the tip keeping each layer intact. Place on a roasting tray with the unpeeled Garlic Clove. Toss through the balsamic-honey mixture, a drizzle of oil, and seasoning. Spread out cut-side down, cover the tray with tinfoil, and roast in the hot oven for 25-30 minutes until soft. Discard the tinfoil, turn the onions cut-side up, and roast for 5-10 minutes until caramelised.

  2. FLUFFY QUINOA

    Rinse the quinoa and place in a pot. Submerge in 200ml of water and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails pop out, only adding more water if required. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.

  3. SEEDS & CREAMY CHEESE

    Place the Pumpkin Seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Combine the Smooth Cottage Cheese with three quarters of the chopped parsley and a drizzle of oil. Season to taste and set aside for serving.

  4. WILTED SPINACH

    Return the pan to a medium-high heat with a drizzle of oil or knob butter. When hot, sauté the spinach for 2-3 minutes until wilted. Season to taste and toss through the cooked quinoa. If you like, stir in an extra knob of butter.

  5. FRY THE VENISON

    Pat the steak dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned and cooked to your preference. (This time frame yields a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Roast Rub to baste the steak. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.

  6. FINISH UP

    When the roast is ready, remove the veg from the tray. Add a small splash of water to draw out the remaining balsamic juices and reserve for serving. Remove the skin from the Garlic Clove.

  7. DELICIOUS!

    Make a bed of spinach quinoa and cover with the glazed onions, garlic flesh and balsamic pan juices. Top with the venison slices and a dollop of cottage cheese. Garnish with the Pumpkin Seeds and remaining chopped parsley. Perfect, Chef!

  1. BALSAMIC ROAST

    Preheat the oven to 200°C. Peel the onions and halve them lengthways, without removing the tip keeping each layer intact. Place on a roasting tray with the unpeeled Garlic Cloves. Toss through the balsamic-honey mixture, a drizzle of oil, and seasoning. Spread out cut-side down, cover the tray with tinfoil, and roast in the hot oven for 30-35 minutes until soft. Discard the tinfoil, turn the onions cut-side up, and roast for 5-10 minutes until caramelised.

  2. FLUFFY QUINOA

    Rinse the quinoa and place in a pot. Submerge in 400ml of water and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails pop out, only adding more water if required. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.

  3. SEEDS & CREAMY CHEESE

    Place the Pumpkin Seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Combine the Smooth Cottage Cheese with three quarters of the chopped parsley and a drizzle of oil. Season to taste and set aside for serving.

  4. WILTED SPINACH

    Return the pan to a medium-high heat with a drizzle of oil or knob butter. When hot, sauté the spinach for 3-4 minutes until wilted. Season to taste and toss through the cooked quinoa. If you like, stir in an extra knob of butter.

  5. FRY THE VENISON

    Pat the steaks dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned and cooked to your preference. (This time frame yields a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Roast Rub to baste the steaks. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.

  6. FINISH UP

    When the roast is ready, remove the veg from the tray. Add a small splash of water to draw out the remaining balsamic juices and reserve for serving. Remove the skin from the Garlic Cloves.

  7. DELICIOUS!

    Make a bed of spinach quinoa and cover with the glazed onions, garlic flesh and balsamic pan juices. Top with the venison slices and a dollop of cottage cheese. Garnish with the Pumpkin Seeds and remaining chopped parsley. Perfect, Chef!

  1. BALSAMIC ROAST

    Preheat the oven to 200°C. Peel the onions and halve them lengthways, without removing the tip keeping each layer intact. Place on a roasting tray with the unpeeled Garlic Cloves. Toss through the balsamic-honey mixture, a drizzle of oil, and seasoning. Spread out cut-side down, cover the tray with tinfoil, and roast in the hot oven for 30-35 minutes until soft. Discard the tinfoil, turn the onions cut-side up, and roast for 5-10 minutes until caramelised.

  2. FLUFFY QUINOA

    Rinse the quinoa and place in a pot. Submerge in 400ml of water and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails pop out, only adding more water if required. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.

  3. SEEDS & CREAMY CHEESE

    Place the Pumpkin Seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Combine the Smooth Cottage Cheese with three quarters of the chopped parsley and a drizzle of oil. Season to taste and set aside for serving.

  4. WILTED SPINACH

    Return the pan to a medium-high heat with a drizzle of oil or knob butter. When hot, sauté the spinach for 3-4 minutes until wilted. Season to taste and toss through the cooked quinoa. If you like, stir in an extra knob of butter.

  5. FRY THE VENISON

    Pat the steaks dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned and cooked to your preference. (This time frame yields a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Roast Rub to baste the steaks. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.

  6. FINISH UP

    When the roast is ready, remove the veg from the tray. Add a small splash of water to draw out the remaining balsamic juices and reserve for serving. Remove the skin from the Garlic Cloves.

  7. DELICIOUS!

    Make a bed of spinach quinoa and cover with the glazed onions, garlic flesh and balsamic pan juices. Top with the venison slices and a dollop of cottage cheese. Garnish with the Pumpkin Seeds and remaining chopped parsley. Perfect, Chef!

  1. BALSAMIC ROAST

    Preheat the oven to 200°C. Peel the onions and halve them lengthways, without removing the tip keeping each layer intact. Place on a roasting tray with the unpeeled Garlic Cloves. Toss through the balsamic-honey mixture, a drizzle of oil, and seasoning. Spread out cut-side down, cover the tray with tinfoil, and roast in the hot oven for 30-35 minutes until soft. Discard the tinfoil, turn the onions cut-side up, and roast for 10-12 minutes until caramelised.

  2. FLUFFY QUINOA

    Rinse the quinoa and place in a pot. Submerge in 800ml of water and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails pop out, only adding more water if required. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.

  3. SEEDS & CREAMY CHEESE

    Place the Pumpkin Seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Combine the Smooth Cottage Cheese with three quarters of the chopped parsley and a drizzle of oil. Season to taste and set aside for serving.

  4. WILTED SPINACH

    Return the pan to a medium-high heat with a drizzle of oil or knob butter. When hot, sauté the spinach for 5-7 minutes until wilted. Season to taste and toss through the cooked quinoa. If you like, stir in an extra knob of butter.

  5. FRY THE VENISON

    Pat the steaks dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned and cooked to your preference. (This time frame yields a medium-rare result.) In the final 2-3 minutes, use a knob of butter and the Roast Rub to baste the steaks. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.

  6. FINISH UP

    When the roast is ready, remove the veg from the tray. Add a small splash of water to draw out the remaining balsamic juices and reserve for serving. Remove the skin from the Garlic Cloves.

  7. DELICIOUS!

    Make a bed of spinach quinoa and cover with the glazed onions, garlic flesh and balsamic pan juices. Top with the venison slices and a dollop of cottage cheese. Garnish with the Pumpkin Seeds and remaining chopped parsley. Perfect, Chef!

Frequently Asked Questions

What is the preparation time for LUXURIOUS SPICED VENISON?

The preparation time for LUXURIOUS SPICED VENISON with balsamic-roasted baby onions & fluffy quinoa is between 20 and 40 minutes.

What is the total time required to make LUXURIOUS SPICED VENISON with balsamic-roasted baby onions & fluffy quinoa?

The total time required to make LUXURIOUS SPICED VENISON with balsamic-roasted baby onions & fluffy quinoa is between 40 and 60 minutes.

How many servings does LUXURIOUS SPICED VENISON provide?

4 servings

What are the main ingredients in LUXURIOUS SPICED VENISON?

Baby Onions, Balsamic-Honey Glaze, Fresh Parsley, Fresh Spinach, Garlic Clove, Garlic Cloves, NOMU Roast Rub, Pumpkin Seeds, Smooth Cottage Cheese, Venison Steak, White Quinoa

What is the nutritional information of LUXURIOUS SPICED VENISON?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare LUXURIOUS SPICED VENISON?

FRY THE VENISON: Pat the steaks dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned and cooked to your preference. (This time frame yields a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Roast Rub to baste the steaks. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices. DELICIOUS!: Make a bed of spinach quinoa and cover with the glazed onions, garlic flesh and balsamic pan juices. Top with the venison slices and a dollop of cottage cheese. Garnish with the pumpkin seeds and remaining chopped parsley. Perfect, Chef! FLUFFY QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of water and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails pop out, only adding more water if required. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. WILTED SPINACH: Return the pan to a medium-high heat with a drizzle of oil or knob butter. When hot, sauté the spinach for 3-4 minutes until wilted. Season to taste and toss through the cooked quinoa. If you like, stir in an extra knob of butter. SEEDS & CREAMY CHEESE: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Combine the smooth cottage cheese with three quarters of the chopped parsley and a drizzle of oil. Season to taste and set aside for serving. BALSAMIC ROAST: Preheat the oven to 200°C. Peel the onions and halve them lengthways, without removing the tip keeping each layer intact. Place on a roasting tray with the unpeeled garlic cloves. Toss through the balsamic-honey mixture, a drizzle of oil, and seasoning. Spread out cut-side down, cover the tray with tinfoil, and roast in the hot oven for 30-35 minutes until soft. Discard the tinfoil, turn the onions cut-side up, and roast for 5-10 minutes until caramelised. FINISH UP: When the roast is ready, remove the veg from the tray. Add a small splash of water to draw out the remaining balsamic juices and reserve for serving. Remove the skin from the garlic cloves.

What should be prepared from my kitchen to make LUXURIOUS SPICED VENISON?

Baby Onions, Balsamic-Honey Glaze, Fresh Parsley, Fresh Spinach, Garlic Clove, Garlic Cloves, NOMU Roast Rub, Pumpkin Seeds, Smooth Cottage Cheese, Venison Steak, White Quinoa

How many calories does LUXURIOUS SPICED VENISON have?

calories

How much fat content does LUXURIOUS SPICED VENISON have?

grams

Woolies Products in this dish

Photo of Free Range Venison Steak Avg 500 g

Free Range Venison Steak Avg 500 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Red and White Quinoa Blend 250 g

Red And White Quinoa Blend 250 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Pumpkin Seeds 250 g

Pumpkin Seeds 250 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

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