If you’ve never tried venison, it’s time to take a walk on the wild side, Chef! This recipe is the ideal way to try out this leaner, healthier alternative to beef. Coated in NOMU One For All Rub flour mix, venison chunks are pan-fried until perfectly browned. These share a plate with potato mash, garlic green beans, and a garnish of toasted pumpkin seeds.
Serving guide
Choose your portion size.
Potato MASH
Place the Potato pieces in a pot of salted water. Bring to a 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 (optional). Mash with a fork, season, and cover.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onion
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and lightly golden, 4-5 minutes. Remove from the pan.
VENISON
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the venison dry with paper towel, cut into small pieces, and coat in the rub mix. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). Add the cooked onions and 50ml of water. Simmer until reduced and thickening, 2-3 minutes. Remove from the heat and season.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the green beans until lightly charred but still crunchy, 4-5 minutes (shifting occasionally). In the final 30-60 seconds, add the grated Garlic and fry until fragrant.
DINNER IS READY
Plate up the creamy mash. Side with the venison & all the pan juices and the garlicky green beans. Scatter the toasted pumpkin seeds over the green beans. Enjoy, Chef!
Potato MASH
Place the Potato pieces in a pot of salted water. Bring to a 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 (optional). Mash with a fork, season, and cover.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onion
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and lightly golden, 4-5 minutes. Remove from the pan.
VENISON
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the venison dry with paper towel, cut into small pieces, and coat in the rub mix. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). Add the cooked onions and 100ml of water. Simmer until reduced and thickening, 2-3 minutes. Remove from the heat and season.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the green beans until lightly charred but still crunchy, 4-5 minutes (shifting occasionally). In the final 30-60 seconds, add the grated Garlic and fry until fragrant.
DINNER IS READY
Plate up the creamy mash. Side with the venison & all the pan juices and the garlicky green beans. Scatter the toasted pumpkin seeds over the green beans. Enjoy, Chef!
Potato MASH
Place the Potato pieces in a pot of salted water. Bring to a 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 (optional). Mash with a fork, season, and cover.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onion
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and lightly golden, 5-6 minutes. Remove from the pan.
VENISON
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the venison dry with paper towel, cut into small pieces, and coat in the rub mix. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). Add the cooked onions and 150ml of water. Simmer until reduced and thickening, 3-4 minutes. Remove from the heat and season.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the green beans until lightly charred but still crunchy, 5-6 minutes (shifting occasionally). In the final 30-60 seconds, add the grated Garlic and fry until fragrant.
DINNER IS READY
Plate up the creamy mash. Side with the venison & all the pan juices and the garlicky green beans. Scatter the toasted pumpkin seeds over the green beans. Enjoy, Chef!
Potato MASH
Place the Potato pieces in a pot of salted water. Bring to a 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 (optional). Mash with a fork, season, and cover.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onion
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and lightly golden, 5-6 minutes. Remove from the pan.
VENISON
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the venison dry with paper towel, cut into small pieces, and coat in the rub mix. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). Add the cooked onions and 200ml of water. Simmer until reduced and thickening, 3-4 minutes. Remove from the heat and season.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the green beans until lightly charred but still crunchy, 5-6 minutes (shifting occasionally). In the final 30-60 seconds, add the grated Garlic and fry until fragrant.
DINNER IS READY
Plate up the creamy mash. Side with the venison & all the pan juices and the garlicky green beans. Scatter the toasted pumpkin seeds over the green beans. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R167.04
for 4 servings · R41.76 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Free-range Venison Chunks needs 600 gFree Range Venison Sausage Avg 400 g 400 g at R62.40 · 1.50× packR93.60
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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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
Not in the Woolies basket — source these elsewhere:
- Rub Mix
Shopping
Matching Woolies ingredients.
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Frequently Asked Questions
What is the preparation time for Smothered Venison Goulash?
The preparation time for Smothered Venison Goulash with garlicky green beans is between 25 and 40 minutes.
What is the total time required to make Smothered Venison Goulash with garlicky green beans?
The total time required to make Smothered Venison Goulash with garlicky green beans is between 40 and 55 minutes.
How many servings does Smothered Venison Goulash provide?
4 servings
What are the main ingredients in Smothered Venison Goulash?
Free-range Venison Chunks, Garlic, Green Beans, Onion, Potato, Pumpkin Seeds, Rub Mix
What is the nutritional information of Smothered Venison Goulash?
Calories: 569, Carbs: 65 grams, Fat: grams, Protein: 55.9 grams, Sugar: 9.1 grams, Salt: 1233 grams
How do I prepare Smothered Venison Goulash?
TOAST: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. GREEN BEANS: Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the green beans until lightly charred but still crunchy, 4-5 minutes (shifting occasionally). In the final 30-60 seconds, add the grated garlic and fry until fragrant. DINNER IS READY: Plate up the creamy mash. Side with the venison & all the pan juices and the garlicky green beans. Scatter the toasted pumpkin seeds over the green beans. Enjoy, Chef! VENISON: Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the venison dry with paper towel, cut into small pieces, and coat in the rub mix. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). Add the cooked onions and 100ml of water. Simmer until reduced and thickening, 2-3 minutes. Remove from the heat and season. ONION: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. Remove from the pan. POTATO MASH: Place the potato pieces in a pot of salted water. Bring to a 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 (optional). Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Smothered Venison Goulash?
Free-range Venison Chunks, Garlic, Green Beans, Onion, Potato, Pumpkin Seeds, Rub Mix
How many calories does Smothered Venison Goulash have?
569 calories
How much fat content does Smothered Venison Goulash have?
grams