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

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Venison with Spinach & Feta Orzo

Name: Venison with Spinach & Feta Orzo
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

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

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Venison with Spinach & Feta Orzo

Serves 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.
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 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.
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.
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!

Orzo Pasta - 100ml
Free-range Venison Chunks - 150g
Red Onion - 1
Garlic Clove - 1
Italian Flour - 25ml
Low Fat Fresh Milk - 100ml
Spinach - 100g
Danish-style Feta - 25g
Lemon - 1
Pumpkin Seeds - 10g

Download the Recipe

Serves 2

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.
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.
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!

Orzo Pasta - 200ml
Free-range Venison Chunks - 300g
Red Onion - 1
Garlic Clove - 1
Italian Flour - 50ml
Low Fat Fresh Milk - 200ml
Spinach - 200g
Danish-style Feta - 50g
Lemon - 1
Pumpkin Seeds - 20g

Download the Recipe

Serves 3

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, 3-4 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
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.
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.
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!

Orzo Pasta - 300ml
Free-range Venison Chunks - 450g
Red Onions - 2
Garlic Cloves - 2
Italian Flour - 75ml
Low Fat Fresh Milk - 300ml
Spinach - 300g
Danish-style Feta - 75g
Lemon - 1
Pumpkin Seeds - 30g

Download the Recipe

Serves 4

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, 3-4 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
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.
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.
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!