When do you want to take a quick timeout today to make this very satisfying venison wrap, Chef? Perfect as lunch or dinner, a warm roti is smeared with a delectable chutney-mayo, then wrapped around seared venison, fresh greens, charred bell peppers, refreshing cucumber & sweet piquanté peppers.
Venison Wraps
Venison Wraps
with charred bell peppers & a creamy chutney-mayo
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chutney Mayo
- Cucumber
- Free-range Venison Chunks
- Green Leaves
- Piquanté Peppers
- Rotis
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BUTTER-BASTED VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with a knob of butter. Remove from the pan, reserving any pan juices, and season.
READY THE ROTI
Return the pan to medium heat. When hot, fry the pepper slices until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. While the peppers are frying, spread out the rotis on a plate in a single layer and heat up in the microwave, 30-60 seconds. Alternatively, toast each roti in a hot pan until warmed through, 30-60 seconds per side.
WRAP THINGS UP
Smear the rotis with the chutney-mayo, top with the salad leaves, the charred juicy venison, the charred peppers, the cucumber half-moons, and the drained peppers. That’s a wrap, Chef!
Free-range Venison Chunks - 150g
Bell Pepper - 1
Rotis - 2
Chutney-mayo - 60ml
Green Leaves - 20g
Cucumber - 50g
Piquanté Peppers - 20g
BUTTER-BASTED VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with a knob of butter. Remove from the pan, reserving any pan juices, and season.
READY THE ROTI
Return the pan to medium heat. When hot, fry the pepper slices until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. While the peppers are frying, spread out the rotis on a plate in a single layer and heat up in the microwave, 30-60 seconds. Alternatively, toast each roti in a hot pan until warmed through, 30-60 seconds per side.
WRAP THINGS UP
Smear the rotis with the chutney-mayo, top with the salad leaves, the charred juicy venison, the charred peppers, the cucumber half-moons, and the drained peppers. That’s a wrap, Chef!
Free-range Venison Chunks - 300g
Bell Pepper - 1
Rotis - 4
Chutney-mayo - 120ml
Green Leaves - 40g
Cucumber - 100g
Piquanté Peppers - 40g
BUTTER-BASTED VENISON
Place a 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). In the final minute, baste with a knob of butter. Remove from the pan, reserving any pan juices, and season. You may need to do this step in batches.
READY THE ROTI
Return the pan to medium heat. When hot, fry the pepper slices until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. While the peppers are frying, spread out the rotis on a plate in a single layer and heat up in the microwave, 30-60 seconds. Alternatively, toast each roti in a hot pan until warmed through, 30-60 seconds per side.
WRAP THINGS UP
Smear the rotis with the chutney-mayo, top with the salad leaves, the charred juicy venison, the charred peppers, the cucumber half-moons, and the drained peppers. That’s a wrap, Chef!
Free-range Venison Chunks - 450g
Bell Peppers - 2
Rotis - 6
Chutney-mayo - 180ml
Green Leaves - 60g
Cucumber - 150g
Piquanté Peppers - 60g
BUTTER-BASTED VENISON
Place a 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). In the final minute, baste with a knob of butter. Remove from the pan, reserving any pan juices, and season. You may need to do this step in batches.
READY THE ROTI
Return the pan to medium heat. When hot, fry the pepper slices until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. While the peppers are frying, spread out the rotis on a plate in a single layer and heat up in the microwave, 30-60 seconds. Alternatively, toast each roti in a hot pan until warmed through, 30-60 seconds per side.
WRAP THINGS UP
Smear the rotis with the chutney-mayo, top with the salad leaves, the charred juicy venison, the charred peppers, the cucumber half-moons, and the drained peppers. That’s a wrap, Chef!
Free-range Venison Chunks - 600g
Bell Peppers - 2
Rotis - 8
Chutney-mayo - 240ml
Green Leaves - 80g
Cucumber - 200g
Piquanté Peppers - 80g
Woolies Products in this dish
