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!
Moroccan Venison & Salsa
Moroccan Venison & Salsa
with potato chunks
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Cucumber
- Free-range Venison Strips
- Fresh Oregano
- 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 Moroccan Venison & Salsa?
The preparation time for Moroccan Venison & Salsa with potato chunks is between 25 and 45 minutes.
What is the total time required to make Moroccan Venison & Salsa with potato chunks?
The total time required to make Moroccan Venison & Salsa with potato chunks is between 40 and 60 minutes.
How many servings does Moroccan Venison & Salsa provide?
4 servings
What are the main ingredients in Moroccan Venison & Salsa?
Cucumber, Free-range Venison Strips, Fresh Oregano, NOMU Moroccan Rub, Onion, Pitted Kalamata Olives, Potato, Tomato, Tomatoes, Tzatziki
What is the nutritional information of Moroccan Venison & Salsa?
Calories: 493, Carbs: 48 grams, Fat: grams, Protein: 56.3 grams, Sugar: 9 grams, Salt: 1279 grams
How do I prepare Moroccan Venison & Salsa?
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 Moroccan Venison & Salsa?
Cucumber, Free-range Venison Strips, Fresh Oregano, NOMU Moroccan Rub, Onion, Pitted Kalamata Olives, Potato, Tomato, Tomatoes, Tzatziki
How many calories does Moroccan Venison & Salsa have?
493 calories
How much fat content does Moroccan Venison & Salsa have?
grams
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