What are the main ingredients in Spicy Venison & Nasi Goreng?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of Spicy Venison & Nasi Goreng?

Calories: 798, Carbs: 119 grams, Fat: grams, Protein: 57 grams, Sugar: 24.2 grams, Salt: 2588 grams

How do I prepare Spicy Venison & Nasi Goreng?

A DINNER DELIGHT: Plate up a heaping helping of the nasi goreng. Top with the venison pieces, drizzle over the pan juices, and sprinkle over the picked coriander and the remaining chilli (to taste). Delish, Chef! NASI GORENG MOMENT: To the pan of veggies, mix through the cooked rice, the spicy indo soy, the sesame oil (to taste), seasoning, and a sweetener (to taste). FRY UNTIL FRAGRANT: Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the diced onion, the diced carrot, and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Add ½ the sliced chilli (to taste) and fry until fragrant, 1 minute (shifting constantly). Add the corn and fry until charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the pak choi leaves. Season, remove from the heat, and cover. RICE, RICE BABY!: Place the rinsed rice in a pot with 400ml of salted water. Cover and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. PREP THE PAK: Separate the leaves of the trimmed pak choi and rinse well. Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. SIZZLING VENISON: Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional). Remove from the pan, reserving any pan juices, and season.

What should be prepared from my kitchen to make Spicy Venison & Nasi Goreng?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional), Sugar/Sweetener/Honey

Spicy Venison & Nasi Goreng

Try our take on nasi goreng (which translates to ‘fried rice’)! Originally from Indonesia, this version is packed with charred corn, carrot, jasmine rice, and pak choi. Swirled with a dressing of spicy soy sauce & sesame oil and topped with fresh chilli & coriander. So fast & so delicious, you’ll be goreng crazy!

Spicy Venison & Nasi Goreng

with charred corn, fresh coriander & jasmine rice

Hands on Time: 35 - 50 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrot
Corn
Free-range Venison Chunks
Fresh Chilli
Fresh Chillies
Fresh Coriander
Jasmine Rice
Onion
Onions
Pak Choi
Sesame Oil
Spicy Indo Soy

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)
Sugar/Sweetener/Honey

Serves 1

RICE, RICE BABY!
Place the rinsed rice in a pot with 200ml of salted water. Cover and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP THE PAK
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems.
FRY UNTIL FRAGRANT
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the diced onion, the diced carrot, and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Add ½ the sliced chilli (to taste) and fry until fragrant, 1 minute (shifting constantly). Add the corn and fry until charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the pak choi leaves. Season, remove from the heat, and cover.
SIZZLING VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional). Remove from the pan, reserving any pan juices, and season.
NASI GORENG MOMENT
To the pan of veggies, mix through the cooked rice, the spicy indo soy, the sesame oil (to taste), seasoning, and a sweetener (to taste).
A DINNER DELIGHT
Plate up a heaping helping of the nasi goreng. Top with the venison pieces, drizzle over the pan juices, and sprinkle over the picked coriander and the remaining chilli (to taste). Delish, Chef!

Jasmine Rice - 100ml
Pak Choi - 100g
Onion - 1
Carrot - 120g
Fresh Chilli - 1
Corn - 50g
Free-range Venison Chunks - 150g
Spicy Indo Soy - 45ml
Sesame Oil - 2,5ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

RICE, RICE BABY!
Place the rinsed rice in a pot with 400ml of salted water. Cover and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP THE PAK
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems.
FRY UNTIL FRAGRANT
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the diced onion, the diced carrot, and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Add ½ the sliced chilli (to taste) and fry until fragrant, 1 minute (shifting constantly). Add the corn and fry until charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the pak choi leaves. Season, remove from the heat, and cover.
SIZZLING VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional). Remove from the pan, reserving any pan juices, and season.
NASI GORENG MOMENT
To the pan of veggies, mix through the cooked rice, the spicy indo soy, the sesame oil (to taste), seasoning, and a sweetener (to taste).
A DINNER DELIGHT
Plate up a heaping helping of the nasi goreng. Top with the venison pieces, drizzle over the pan juices, and sprinkle over the picked coriander and the remaining chilli (to taste). Delish, Chef!

Jasmine Rice - 200ml
Pak Choi - 200g
Onion - 1
Carrot - 240g
Fresh Chilli - 1
Corn - 100g
Free-range Venison Chunks - 300g
Spicy Indo Soy - 90ml
Sesame Oil - 5ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

RICE, RICE BABY!
Place the rinsed rice in a pot with 600ml of salted water. Cover and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP THE PAK
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems.
FRY UNTIL FRAGRANT
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the diced onion, the diced carrot, and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Add ½ the sliced chilli (to taste) and fry until fragrant, 1 minute (shifting constantly). Add the corn and fry until charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the pak choi leaves. Season, remove from the heat, and cover.
SIZZLING VENISON
Place a pan over 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 (shifting occasionally). In the final minute, baste with a knob of butter (optional). Remove from the pan, reserving any pan juices, and season. You may need to do this step in batches.
NASI GORENG MOMENT
To the pan of veggies, mix through the cooked rice, the spicy indo soy, the sesame oil (to taste), seasoning, and a sweetener (to taste).
A DINNER DELIGHT
Plate up a heaping helping of the nasi goreng. Top with the venison pieces, drizzle over the pan juices, and sprinkle over the picked coriander and the remaining chilli (to taste). Delish, Chef!

Jasmine Rice - 300ml
Pak Choi - 300g
Onions - 2
Carrot - 360g
Fresh Chillies - 2
Corn - 150g
Free-range Venison Chunks - 450g
Spicy Indo Soy - 135ml
Sesame Oil - 7,5ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

RICE, RICE BABY!
Place the rinsed rice in a pot with 800ml of salted water. Cover and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP THE PAK
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems.
FRY UNTIL FRAGRANT
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the diced onion, the diced carrot, and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Add ½ the sliced chilli (to taste) and fry until fragrant, 1 minute (shifting constantly). Add the corn and fry until charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the pak choi leaves. Season, remove from the heat, and cover.
SIZZLING VENISON
Place a pan over 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 (shifting occasionally). In the final minute, baste with a knob of butter (optional). Remove from the pan, reserving any pan juices, and season. You may need to do this step in batches.
NASI GORENG MOMENT
To the pan of veggies, mix through the cooked rice, the spicy indo soy, the sesame oil (to taste), seasoning, and a sweetener (to taste).
A DINNER DELIGHT
Plate up a heaping helping of the nasi goreng. Top with the venison pieces, drizzle over the pan juices, and sprinkle over the picked coriander and the remaining chilli (to taste). Delish, Chef!