Venison with Spinach & Feta Orzo

We totally get why this is a fan fave, Chef! It’s super simple, but the flavours are unique & oh-so-yummy. Creamy orzo is dotted with spinach, venison, and feta. Sprinkled with pumpkin seeds and garnished with lemon zest and a crack of black pepper. Told you!

Venison with Spinach & Feta Orzo

with red onion, fresh lemon & pumpkin seeds

4.5

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 with Spinach & Feta Orzo
  1. ORZO

    Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 7-10 minutes. Drain, reserving a cup of the orzo water, and toss through a drizzle of olive oil.

  2. SIZZLING VENISON

    Place a deep pan over 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 (shifting occasionally). Remove from the pan and season.

  3. SAUCE

    Return the pan to medium heat with 20g of butter. When starting to foam, fry the sliced onion until soft, 3-4 minutes (shifting often). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Italian Flour and fry until golden, 1-2 minutes (shifting constantly). Remove the pan from the heat and gradually stir in the milk, making sure there are no lumps. Loosen with the reserved orzo water until the desired consistency.

  4. ALL TOGETHER

    Return the pan with the sauce to medium heat. Stir through the chopped Spinach, the cooked orzo, the cooked venison, ½ the drained feta, a squeeze of Lemon juice, and seasoning.

  5. WOW!

    Dish up the creamy venison orzo, and crumble over the remaining feta. Sprinkle over the Pumpkin Seeds and garnish with the Lemon zest (to taste). Finish it off with a crack of black pepper. Enjoy, Chef!

  1. ORZO

    Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 7-10 minutes. Drain, reserving a cup of the orzo water, and toss through a drizzle of olive oil.

  2. SIZZLING VENISON

    Place a deep pan over 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 (shifting occasionally). Remove from the pan and season.

  3. SAUCE

    Return the pan to medium heat with 40g of butter. When starting to foam, fry the sliced onion until soft, 3-4 minutes (shifting often). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Italian Flour and fry until golden, 1-2 minutes (shifting constantly). Remove the pan from the heat and gradually stir in the milk, making sure there are no lumps. Loosen with the reserved orzo water until the desired consistency.

  4. ALL TOGETHER

    Return the pan with the sauce to medium heat. Stir through the chopped Spinach, the cooked orzo, the cooked venison, ½ the drained feta, a squeeze of Lemon juice, and seasoning.

  5. WOW!

    Dish up the creamy venison orzo, and crumble over the remaining feta. Sprinkle over the Pumpkin Seeds and garnish with the Lemon zest (to taste). Finish it off with a crack of black pepper. Enjoy, Chef!

  1. ORZO

    Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 7-10 minutes. Drain, reserving a cup of the orzo water, and toss through a drizzle of olive oil.

  2. SIZZLING VENISON

    Place a deep pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 3-4 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.

  3. SAUCE

    Return the pan to medium heat with 60g of butter. When starting to foam, fry the sliced onion until soft, 4-5 minutes (shifting often). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Italian Flour and fry until golden, 1-2 minutes (shifting constantly). Remove the pan from the heat and gradually stir in the milk, making sure there are no lumps. Loosen with the reserved orzo water until the desired consistency.

  4. ALL TOGETHER

    Return the pan with the sauce to medium heat. Stir through the chopped Spinach, the cooked orzo, the cooked venison, ½ the drained feta, a squeeze of Lemon juice, and seasoning.

  5. WOW!

    Dish up the creamy venison orzo, and crumble over the remaining feta. Sprinkle over the Pumpkin Seeds and garnish with the Lemon zest (to taste). Finish it off with a crack of black pepper. Enjoy, Chef!

  1. ORZO

    Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 7-10 minutes. Drain, reserving a cup of the orzo water, and toss through a drizzle of olive oil.

  2. SIZZLING VENISON

    Place a deep pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 3-4 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.

  3. SAUCE

    Return the pan to medium heat with 80g of butter. When starting to foam, fry the sliced onion until soft, 4-5 minutes (shifting often). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Italian Flour and fry until golden, 1-2 minutes (shifting constantly). Remove the pan from the heat and gradually stir in the milk, making sure there are no lumps. Loosen with the reserved orzo water until the desired consistency.

  4. ALL TOGETHER

    Return the pan with the sauce to medium heat. Stir through the chopped Spinach, the cooked orzo, the cooked venison, ½ the drained feta, a squeeze of Lemon juice, and seasoning.

  5. WOW!

    Dish up the creamy venison orzo, and crumble over the remaining feta. Sprinkle over the Pumpkin Seeds and garnish with the Lemon zest (to taste). Finish it off with a crack of black pepper. Enjoy, Chef!

Frequently Asked Questions

What is the preparation time for Venison with Spinach & Feta Orzo?

The preparation time for Venison with Spinach & Feta Orzo with red onion, fresh lemon & pumpkin seeds is between 20 and 35 minutes.

What is the total time required to make Venison with Spinach & Feta Orzo with red onion, fresh lemon & pumpkin seeds?

The total time required to make Venison with Spinach & Feta Orzo with red onion, fresh lemon & pumpkin seeds is between 35 and 50 minutes.

How many servings does Venison with Spinach & Feta Orzo provide?

4 servings

What are the main ingredients in Venison with Spinach & Feta Orzo?

Danish-style Feta, Free-range Venison Chunks, Garlic Clove, Garlic Cloves, Italian Flour, Lemon, Low Fat Fresh Milk, Orzo Pasta, Pumpkin Seeds, Red Onion, Red Onions, Spinach

What is the nutritional information of Venison with Spinach & Feta Orzo?

Calories: 937, Carbs: 105 grams, Fat: grams, Protein: 72.5 grams, Sugar: 16.8 grams, Salt: 2311 grams

How do I prepare Venison with Spinach & Feta Orzo?

ALL TOGETHER: Return the pan with the sauce to medium heat. Stir through the chopped spinach, the cooked orzo, the cooked venison, ½ the drained feta, a squeeze of lemon juice, and seasoning. ORZO: Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 7-10 minutes. Drain, reserving a cup of the orzo water, and toss through a drizzle of olive oil. SIZZLING VENISON: Place a deep pan over 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 (shifting occasionally). Remove from the pan and season. SAUCE: Return the pan to medium heat with 40g of butter. When starting to foam, fry the sliced onion until soft, 3-4 minutes (shifting often). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Italian flour and fry until golden, 1-2 minutes (shifting constantly). Remove the pan from the heat and gradually stir in the milk, making sure there are no lumps. Loosen with the reserved orzo water until the desired consistency. WOW!: Dish up the creamy venison orzo, and crumble over the remaining feta. Sprinkle over the pumpkin seeds and garnish with the lemon zest (to taste). Finish it off with a crack of black pepper. Enjoy, Chef!

What should be prepared from my kitchen to make Venison with Spinach & Feta Orzo?

Danish-style Feta, Free-range Venison Chunks, Garlic Clove, Garlic Cloves, Italian Flour, Lemon, Low Fat Fresh Milk, Orzo Pasta, Pumpkin Seeds, Red Onion, Red Onions, Spinach

How many calories does Venison with Spinach & Feta Orzo have?

937 calories

How much fat content does Venison with Spinach & Feta Orzo have?

grams

Woolies Products in this dish

Photo of Lemongrass 15 g

Lemongrass 15 G

Photo of LemonGold® Seedless Lemons 3 pk

Lemongold® Seedless Lemons 3 Pk

Photo of Baby Spinach 400 g

Baby Spinach 400 G

Photo of Baby Spinach 80 g

Baby Spinach 80 G

Photo of Fresh Lemongrass 30 g

Fresh Lemongrass 30 G

Photo of Seedless LemonGold® Lemons 850 g

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Bulk Chopped Spinach 400 G

Photo of Bulk Lemons 1.5 kg

Bulk Lemons 1.5 Kg

Photo of Small Red Onions 500 g

Small Red Onions 500 G

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Red Onions 5 String

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Pumpkin Seeds 250 G

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Baby Spinach 200 G

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