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!
Radish - 20g
Sliced Pickled Jalapeños - 20g
Tomato - 1
Fresh Coriander - 4g
Lime Juice - 10ml
Sour Cream - 40ml
Free-range Venison Rump - 160g
NOMU Mexican Spice Blend - 10ml
Cocktail Rotis - 3
Salad Leaves - 20g
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!
Radish - 40g
Sliced Pickled Jalapeños - 40g
Tomato - 1
Fresh Coriander - 8g
Lime Juice - 20ml
Sour Cream - 80ml
Free-range Venison Rump - 320g
NOMU Mexican Spice Blend - 20ml
Cocktail Rotis - 6
Salad Leaves - 40g
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!
Radish - 60g
Sliced Pickled Jalapeños - 60g
Tomatoes - 2
Fresh Coriander - 12g
Lime Juice - 30ml
Sour Cream - 125ml
Free-range Venison Rump - 480g
NOMU Mexican Spice Blend - 30ml
Cocktail Rotis - 9
Salad Leaves - 60g
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!
Radish - 80g
Sliced Pickled Jalapeños - 80g
Tomatoes - 2
Fresh Coriander - 15g
Lime Juice - 40ml
Sour Cream - 160ml
Free-range Venison Rump - 640g
NOMU Mexican Spice Blend - 40ml
Cocktail Rotis - 12
Salad Leaves - 80g
Woolies Products in this dish
