eCook Meal
Venison with Spinach & Feta Orzo
with red onion, fresh lemon & pumpkin seeds
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!
Serving guide
Choose your portion size.
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
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
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
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R241.29
for 4 servings · R60.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Venison Chunks needs 600 gFree Range Extra Lean Venison Mince 500 g 500 g at R83.99 · 1.20× packR100.79
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
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Spinach needs 400 gWhole Spinach 350 g 350 g at R19.99 · 1.14× packR22.85
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Orzo Pasta needs 400 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Low Fat Fresh Milk needs 400 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 20% of packR7.80
Not in the Woolies basket — source these elsewhere:
- Italian Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Feta, Free-range Venison Chunks, Garlic, Italian Flour, Lemon, Milk, Orzo Pasta, Pumpkin Seeds, Red Onion, 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Venison with Spinach & Feta Orzo?
Feta, Free-range Venison Chunks, Garlic, Italian Flour, Lemon, Milk, Orzo Pasta, Pumpkin Seeds, Red Onion, 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