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
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 - 75ml
Green Leaves - 20g
Mixed Olives - 20g
Danish-style Feta - 30g
Tomato - 1
Fresh Oregano - 3g
Free-range Venison Rump - 160g
NOMU Moroccan Rub - 5ml
Cucumber - 100g
Hummus - 50ml
Pumpkin Seeds - 10g
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 - 150ml
Green Leaves - 40g
Mixed Olives - 40g
Danish-style Feta - 60g
Tomato - 1
Fresh Oregano - 5g
Free-range Venison Rump - 320g
NOMU Moroccan Rub - 10ml
Cucumber - 200g
Hummus - 100ml
Pumpkin Seeds - 20g
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 - 225ml
Green Leaves - 60g
Mixed Olives - 60g
Danish-style Feta - 90g
Tomatoes - 2
Fresh Oregano - 8g
Free-range Venison Rump - 480g
NOMU Moroccan Rub - 15ml
Cucumber - 300g
Hummus - 150ml
Pumpkin Seeds - 30g
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!
Quinoa - 300ml
Green Leaves - 80g
Mixed Olives - 80g
Danish-style Feta - 120g
Tomatoes - 2
Fresh Oregano - 10g
Free-range Venison Rump - 640g
NOMU Moroccan Rub - 20ml
Cucumber - 400g
Hummus - 200ml
Pumpkin Seeds - 40g
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?
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?
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. 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. 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!
What should be prepared from my kitchen to make Middle Eastern Venison & Olives?
How many calories does Middle Eastern Venison & Olives have?
812 calories
How much fat content does Middle Eastern Venison & Olives have?
grams