It’s mexcellent meal time! Our take on the well-known taco features toasted rotis with a mouthwatering tower made from shredded salad leaves, succulent venison slices, and a tangy tomato & radish salsa. Crowned with sour cream and a sprinkling of fresh coriander. It’s spec-taco-lar!
Venison Rotis
Venison Rotis
with a tomato-radish salsa & sour cream
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Cocktail Rotis
- Free-range Venison Rump
- Fresh Coriander
- Lime Juice
- NOMU Mexican Spice Blend
- Radish
- Salad Leaves
- Sliced Pickled Jalapeños
- Sour Cream
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
LET’S DO THE SALSA
In a bowl, combine the sliced Radish, the chopped jalapeños (to taste), the diced tomato, ½ the picked coriander, the lime juice, a drizzle of oil, a sweetener of choice (to taste), and seasoning. Set aside. Loosen the sour cream with a splash of water.
BROWNED & BUTTERED VENISON
Place a pan over high heat with a drizzle of oil. Pat the steak dry with paper towel and season. When the pan is hot, cook the steak for 6-8 minutes until browned all over and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan and set aside to rest for 3-5 minutes before thinly slicing. Lightly season the slices.
HUNGRY YET?
Return the pan, wiped down, to a medium heat. When hot, dry toast the rotis for 30-60 seconds per side until heated and lightly crisped.
BUEN PROVECHO!
Smear ½ the loosened sour cream on the toasted rotis. Top with the shredded leaves, the venison slices, and the Tomato & Radish salsa. Drizzle over the remaining loosened sour cream and garnish with the remaining picked coriander. Enjoy, Chef!
LET’S DO THE SALSA
In a bowl, combine the sliced Radish, the chopped jalapeños (to taste), the diced tomato, ½ the picked coriander, the lime juice, a drizzle of oil, a sweetener of choice (to taste), and seasoning. Set aside. Loosen the sour cream with a splash of water.
BROWNED & BUTTERED VENISON
Place a pan over high heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, cook the steaks for 6-8 minutes until browned all over and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan and set aside to rest for 3-5 minutes before thinly slicing. Lightly season the slices.
HUNGRY YET?
Return the pan, wiped down, to a medium heat. When hot, dry toast the rotis for 30-60 seconds per side until heated and lightly crisped.
BUEN PROVECHO!
Smear ½ the loosened sour cream on the toasted rotis. Top with the shredded leaves, the venison slices, and the Tomato & Radish salsa. Drizzle over the remaining loosened sour cream and garnish with the remaining picked coriander. Enjoy, Chef!
LET’S DO THE SALSA
In a bowl, combine the sliced Radish, the chopped jalapeños (to taste), the diced tomato, ½ the picked coriander, the lime juice, a drizzle of oil, a sweetener of choice (to taste), and seasoning. Set aside. Loosen the sour cream with a splash of water.
BROWNED & BUTTERED VENISON
Place a pan over high heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, cook the steaks for 6-8 minutes until browned all over and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan and set aside to rest for 3-5 minutes before thinly slicing. Lightly season the slices.
HUNGRY YET?
Return the pan, wiped down, to a medium heat. When hot, dry toast the rotis for 30-60 seconds per side until heated and lightly crisped.
BUEN PROVECHO!
Smear ½ the loosened sour cream on the toasted rotis. Top with the shredded leaves, the venison slices, and the Tomato & Radish salsa. Drizzle over the remaining loosened sour cream and garnish with the remaining picked coriander. Enjoy, Chef!
LET’S DO THE SALSA
In a bowl, combine the sliced Radish, the chopped jalapeños (to taste), the diced tomato, ½ the picked coriander, the lime juice, a drizzle of oil, a sweetener of choice (to taste), and seasoning. Set aside. Loosen the sour cream with a splash of water.
BROWNED & BUTTERED VENISON
Place a pan over high heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, cook the steaks for 6-8 minutes until browned all over and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan and set aside to rest for 3-5 minutes before thinly slicing. Lightly season the slices.
HUNGRY YET?
Return the pan, wiped down, to a medium heat. When hot, dry toast the rotis for 30-60 seconds per side until heated and lightly crisped.
BUEN PROVECHO!
Smear ½ the loosened sour cream on the toasted rotis. Top with the shredded leaves, the venison slices, and the Tomato & Radish salsa. Drizzle over the remaining loosened sour cream and garnish with the remaining picked coriander. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Venison Rotis?
The preparation time for Venison Rotis with a tomato-radish salsa & sour cream is between 10 and 25 minutes.
What is the total time required to make Venison Rotis with a tomato-radish salsa & sour cream?
The total time required to make Venison Rotis with a tomato-radish salsa & sour cream is between 20 and 35 minutes.
How many servings does Venison Rotis provide?
4 servings
What are the main ingredients in Venison Rotis?
Cocktail Rotis, Free-range Venison Rump, Fresh Coriander, Lime Juice, NOMU Mexican Spice Blend, Radish, Salad Leaves, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomatoes
What is the nutritional information of Venison Rotis?
Calories: 595, Carbs: 50 grams, Fat: grams, Protein: 56.4 grams, Sugar: 15.8 grams, Salt: 1858 grams
How do I prepare Venison Rotis?
LET’S DO THE SALSA: In a bowl, combine the sliced radish, the chopped jalapeños (to taste), the diced tomato, ½ the picked coriander, the lime juice, a drizzle of oil, a sweetener of choice (to taste), and seasoning. Set aside. Loosen the sour cream with a splash of water. HUNGRY YET?: Return the pan, wiped down, to a medium heat. When hot, dry toast the rotis for 30-60 seconds per side until heated and lightly crisped. BUEN PROVECHO!: Smear ½ the loosened sour cream on the toasted rotis. Top with the shredded leaves, the venison slices, and the tomato & radish salsa. Drizzle over the remaining loosened sour cream and garnish with the remaining picked coriander. Enjoy, Chef! BROWNED & BUTTERED VENISON: Place a pan over high heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, cook the steaks for 6-8 minutes until browned all over and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan and set aside to rest for 3-5 minutes before thinly slicing. Lightly season the slices.
What should be prepared from my kitchen to make Venison Rotis?
Cocktail Rotis, Free-range Venison Rump, Fresh Coriander, Lime Juice, NOMU Mexican Spice Blend, Radish, Salad Leaves, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomatoes
How many calories does Venison Rotis have?
595 calories
How much fat content does Venison Rotis have?
grams
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