On the menu tonight for dinner is juicy, butter-basted venison steak, sided with a tangy sun-dried tomato salad with refreshing cucumber, greens & radish rounds. A side of barbeque-spiced sweet potatoes completes a mouth-watering dinner plate. Finished with a scattering of toasted pecan nuts.
Serving guide
Choose your portion size.
READY TO ROAST?
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PICKLE & SALAD
In a bowl, combine the vinegar, 1 [2]|#7DA0D7 tbsp of water, seasoning, and a sweetener (to taste). Mix until the sweetener is dissolved. Toss through the Cucumber and set aside. Just before serving, discard the pickling liquid and add the salad leaves, the sun-dried tomatoes, a drizzle of olive oil, and seasoning to the bowl with the cucumber. Toss until combined.
YOU CAN WITH PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STEAK
Return the pan to 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 per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the remaining NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
SERVE UP!
Plate up the roasted wedges and side with the ostrich slices and the fresh salad. Garnish with the pecans. Serve the mayo on the side for dunking. Tuck in, Chef!
Sweet Potato - 250g
NOMU BBQ Rub - 10ml
White Wine Vinegar - 10ml
Cucumber - 100g
Salad Leaves - 20g
Sun-dried Tomatoes - 20g
Pecan Nuts - 15g
Free-range Venison Rump - 150g
Hellmann’s Original Mayo - 50ml
READY TO ROAST?
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PICKLE & SALAD
In a bowl, combine the vinegar, 1 [2]|#7DA0D7 tbsp of water, seasoning, and a sweetener (to taste). Mix until the sweetener is dissolved. Toss through the Cucumber and set aside. Just before serving, discard the pickling liquid and add the salad leaves, the sun-dried tomatoes, a drizzle of olive oil, and seasoning to the bowl with the cucumber. Toss until combined.
YOU CAN WITH PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STEAK
Return the pan to 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 per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the remaining NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
SERVE UP!
Plate up the roasted wedges and side with the ostrich slices and the fresh salad. Garnish with the pecans. Serve the mayo on the side for dunking. Tuck in, Chef!
Sweet Potato - 500g
NOMU BBQ Rub - 20ml
White Wine Vinegar - 20ml
Cucumber - 200g
Salad Leaves - 40g
Sun-dried Tomatoes - 40g
Pecan Nuts - 30g
Free-range Venison Rump - 300g
Hellmann’s Original Mayo - 100ml
READY TO ROAST?
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PICKLE & SALAD
In a bowl, combine the vinegar, 3 [4]|#7DA0D7 tbsp of water, seasoning, and a sweetener (to taste). Mix until the sweetener is dissolved. Toss through the Cucumber and set aside. Just before serving, discard the pickling liquid and add the salad leaves, the sun-dried tomatoes, a drizzle of olive oil, and seasoning to the bowl with the cucumber. Toss until combined.
YOU CAN WITH PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STEAK
Return the pan to 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 per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the remaining NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
SERVE UP!
Plate up the roasted wedges and side with the ostrich slices and the fresh salad. Garnish with the pecans. Serve the mayo on the side for dunking. Tuck in, Chef!
Sweet Potato - 750g
NOMU BBQ Rub - 30ml
White Wine Vinegar - 30ml
Cucumber - 300g
Salad Leaves - 60g
Sun-dried Tomatoes - 60g
Pecan Nuts - 45g
Free-range Venison Rump - 450g
Hellmann’s Original Mayo - 150ml
READY TO ROAST?
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PICKLE & SALAD
In a bowl, combine the vinegar, 3 [4]|#7DA0D7 tbsp of water, seasoning, and a sweetener (to taste). Mix until the sweetener is dissolved. Toss through the Cucumber and set aside. Just before serving, discard the pickling liquid and add the salad leaves, the sun-dried tomatoes, a drizzle of olive oil, and seasoning to the bowl with the cucumber. Toss until combined.
YOU CAN WITH PECANS
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STEAK
Return the pan to 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 per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the remaining NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
SERVE UP!
Plate up the roasted wedges and side with the ostrich slices and the fresh salad. Garnish with the pecans. Serve the mayo on the side for dunking. Tuck in, Chef!
Sweet Potato - 1kg
NOMU BBQ Rub - 40ml
White Wine Vinegar - 40ml
Cucumber - 400g
Salad Leaves - 80g
Sun-dried Tomatoes - 80g
Pecan Nuts - 60g
Free-range Venison Rump - 600g
Hellmann’s Original Mayo - 200ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R93.94
for 4 servings · R23.49 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 5% of packR2.67
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Pecan Nuts needs 60 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 27% of packR20.45
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- Free-range Venison Rump
- NOMU BBQ Rub
- Hellmann’s Original Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Venison & BBQ Sweet Potatoes?
The preparation time for Venison & BBQ Sweet Potatoes with a sun-dried tomato salad is between 25 and 40 minutes.
What is the total time required to make Venison & BBQ Sweet Potatoes with a sun-dried tomato salad?
The total time required to make Venison & BBQ Sweet Potatoes with a sun-dried tomato salad is between 45 and 60 minutes.
How many servings does Venison & BBQ Sweet Potatoes provide?
4 servings
What are the main ingredients in Venison & BBQ Sweet Potatoes?
Cucumber, Free-range Venison Rump, Hellmann’s Original Mayo, NOMU BBQ Rub, Pecan Nuts, Salad Leaves, Sun-dried Tomatoes, Sweet Potato, White Wine Vinegar
What is the nutritional information of Venison & BBQ Sweet Potatoes?
Calories: 971, Carbs: 53 grams, Fat: grams, Protein: 52.5 grams, Sugar: 23.4 grams, Salt: 1701 grams
How do I prepare Venison & BBQ Sweet Potatoes?
SERVE UP!: Plate up the roasted wedges and side with the ostrich slices and the fresh salad. Garnish with the pecans. Serve the mayo on the side for dunking. Tuck in, Chef! FRY THE STEAK: Return the pan to 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 per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the remaining NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning. YOU CAN WITH PECANS: Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PICKLE & SALAD: In a bowl, combine the vinegar, 1 [2]|#7DA0D7 tbsp of water, seasoning, and a sweetener (to taste). Mix until the sweetener is dissolved. Toss through the cucumber and set aside. Just before serving, discard the pickling liquid and add the salad leaves, the sun-dried tomatoes, a drizzle of olive oil, and seasoning to the bowl with the cucumber. Toss until combined. READY TO ROAST?: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Venison & BBQ Sweet Potatoes?
Cucumber, Free-range Venison Rump, Hellmann’s Original Mayo, NOMU BBQ Rub, Pecan Nuts, Salad Leaves, Sun-dried Tomatoes, Sweet Potato, White Wine Vinegar
How many calories does Venison & BBQ Sweet Potatoes have?
971 calories
How much fat content does Venison & BBQ Sweet Potatoes have?
grams