Venison & Loaded Baby Potato Wedges

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

with mozzarella cheese & fresh chives

4.6

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Venison & Loaded Baby Potato Wedges
  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

Frequently Asked Questions

What is the preparation time for Venison & Loaded Baby Potato Wedges?

The preparation time for Venison & Loaded Baby Potato Wedges with mozzarella cheese & fresh chives is between 20 and 35 minutes.

What is the total time required to make Venison & Loaded Baby Potato Wedges with mozzarella cheese & fresh chives?

The total time required to make Venison & Loaded Baby Potato Wedges with mozzarella cheese & fresh chives is between 35 and 50 minutes.

How many servings does Venison & Loaded Baby Potato Wedges provide?

4 servings

What are the main ingredients in Venison & Loaded Baby Potato Wedges?

Baby Potato, Black Sesame Seeds, Cucumber, Free-range Venison Steak, Fresh Chives, Lemon Juice, Mozzarella Cheese, Salad Leaves, Spicy Mayo

What is the nutritional information of Venison & Loaded Baby Potato Wedges?

Calories: 776, Carbs: 39 grams, Fat: grams, Protein: 61.6 grams, Sugar: 7.9 grams, Salt: 1135 grams

How do I prepare Venison & Loaded Baby Potato Wedges?

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!

What should be prepared from my kitchen to make Venison & Loaded Baby Potato Wedges?

Baby Potato, Black Sesame Seeds, Cucumber, Free-range Venison Steak, Fresh Chives, Lemon Juice, Mozzarella Cheese, Salad Leaves, Spicy Mayo

How many calories does Venison & Loaded Baby Potato Wedges have?

776 calories

How much fat content does Venison & Loaded Baby Potato Wedges have?

grams

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