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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Venison Wraps?
The preparation time for Venison Wraps with charred bell peppers & a creamy chutney-mayo is between 15 and 20 minutes.
What is the total time required to make Venison Wraps with charred bell peppers & a creamy chutney-mayo?
The total time required to make Venison Wraps with charred bell peppers & a creamy chutney-mayo is between 20 and 25 minutes.
How many servings does Venison Wraps provide?
4 servings
What are the main ingredients in Venison Wraps?
Bell Pepper, Bell Peppers, Chutney Mayo, Cucumber, Free-range Venison Chunks, Green Leaves, Piquanté Peppers, Rotis
What is the nutritional information of Venison Wraps?
Calories: 1049, Carbs: 112 grams, Fat: grams, Protein: 59.5 grams, Sugar: 35.7 grams, Salt: 2113 grams
How do I prepare Venison Wraps?
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! 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. 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.
What should be prepared from my kitchen to make Venison Wraps?
Bell Pepper, Bell Peppers, Chutney Mayo, Cucumber, Free-range Venison Chunks, Green Leaves, Piquanté Peppers, Rotis
How many calories does Venison Wraps have?
1049 calories
How much fat content does Venison Wraps have?
grams
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