If it’s been one of those days, you’ll be happy to know that things are about to turn around for the better. As in much better, Chef! Feel the stress melt away as you savour a plate of cheesy baby potato wedges, with a sriracha-mayo sauce for dunking. This accompanies juicy slices of venison and a zesty salad for freshness.
Venison & Loaded Baby Potato Wedges
Venison & Loaded Baby Potato Wedges
with mozzarella cheese & fresh chives
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potato
- Black Sesame Seeds
- Cucumber
- Free-range Venison Steak
- Fresh Chives
- Lemon Juice
- Mozzarella Cheese
- Salad Leaves
- Spicy Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
FRIES. WEDGES. CHIPS.
Preheat the oven to 200°C. Spread the baby potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SPICY MAYO & SEEDS
In a small bowl, loosen the spicy mayo with a splash of water and set aside. Place the sesame seeds in a pan over a medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTER-BASTED VENISON
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. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
MMMELTED CHEESE
When the baby potato wedges are cooked, sprinkle over the grated cheese and return to the oven until melted and golden, 3-4 minutes.
SIMPLE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and seasoning. Toss through the shredded salad leaves, the cucumber ribbons, and the toasted sesame seeds.
SET THE TABLE
Pile up the cheesy wedges and drizzle over the spicy mayo. Serve the remaining mayo on the side for dunking. Sprinkle the sliced chives over the cheesy wedges. Side with the fresh salad and the venison slices. Enjoy, Chef!
Baby Potato - 200g
Spicy Mayo - 35ml
Black Sesame Seeds - 5ml
Free-range Venison Steak - 160g
Mozzarella Cheese - 40g
Lemon Juice - 10ml
Salad Leaves - 20g
Cucumber - 100g
Fresh Chives - 3g
FRIES. WEDGES. CHIPS.
Preheat the oven to 200°C. Spread the baby potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SPICY MAYO & SEEDS
In a small bowl, loosen the spicy mayo with a splash of water and set aside. Place the sesame seeds in a pan over a medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTER-BASTED VENISON
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. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
MMMELTED CHEESE
When the baby potato wedges are cooked, sprinkle over the grated cheese and return to the oven until melted and golden, 3-4 minutes.
SIMPLE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and seasoning. Toss through the shredded salad leaves, the cucumber ribbons, and the toasted sesame seeds.
SET THE TABLE
Pile up the cheesy wedges and drizzle over the spicy mayo. Serve the remaining mayo on the side for dunking. Sprinkle the sliced chives over the cheesy wedges. Side with the fresh salad and the venison slices. Enjoy, Chef!
Baby Potato - 400g
Spicy Mayo - 70ml
Black Sesame Seeds - 10ml
Free-range Venison Steak - 320g
Mozzarella Cheese - 80g
Lemon Juice - 20ml
Salad Leaves - 40g
Cucumber - 200g
Fresh Chives - 5g
FRIES. WEDGES. CHIPS.
Preheat the oven to 200°C. Spread the baby potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SPICY MAYO & SEEDS
In a small bowl, loosen the spicy mayo with a splash of water and set aside. Place the sesame seeds in a pan over a medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTER-BASTED VENISON
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. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
MMMELTED CHEESE
When the baby potato wedges are cooked, sprinkle over the grated cheese and return to the oven until melted and golden, 3-4 minutes.
SIMPLE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and seasoning. Toss through the shredded salad leaves, the cucumber ribbons, and the toasted sesame seeds.
SET THE TABLE
Pile up the cheesy wedges and drizzle over the spicy mayo. Serve the remaining mayo on the side for dunking. Sprinkle the sliced chives over the cheesy wedges. Side with the fresh salad and the venison slices. Enjoy, Chef!
Baby Potato - 600g
Spicy Mayo - 105ml
Black Sesame Seeds - 15ml
Free-range Venison Steak - 480g
Mozzarella Cheese - 120g
Lemon Juice - 30ml
Salad Leaves - 60g
Cucumber - 300g
Fresh Chives - 8g
FRIES. WEDGES. CHIPS.
Preheat the oven to 200°C. Spread the baby potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SPICY MAYO & SEEDS
In a small bowl, loosen the spicy mayo with a splash of water and set aside. Place the sesame seeds in a pan over a medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTER-BASTED VENISON
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. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
MMMELTED CHEESE
When the baby potato wedges are cooked, sprinkle over the grated cheese and return to the oven until melted and golden, 3-4 minutes.
SIMPLE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and seasoning. Toss through the shredded salad leaves, the cucumber ribbons, and the toasted sesame seeds.
SET THE TABLE
Pile up the cheesy wedges and drizzle over the spicy mayo. Serve the remaining mayo on the side for dunking. Sprinkle the sliced chives over the cheesy wedges. Side with the fresh salad and the venison slices. Enjoy, Chef!
Baby Potato - 800g
Spicy Mayo - 145ml
Black Sesame Seeds - 20ml
Free-range Venison Steak - 640g
Mozzarella Cheese - 160g
Lemon Juice - 40ml
Salad Leaves - 80g
Cucumber - 400g
Fresh Chives - 10g
Woolies Products in this dish
