Venison pitas
6
Easy
15 minutes
30 minutes
Indulge in a delicious twist on a classic pita with this venison-filled delight. Made with Woolworths venison mince (a blend of gemsbok, impala, eland or kudu), this recipe offers rich, gamey flavor in every bite. Paired with shaved baby marrow, creamy sour cream, and pine nuts, serve these pitas for lunch or set up the ingredients for guests to help themselves.
Ingredients
Method
- 2 T olive oil
- 100 g butter, melted
- 500 g Woolworths free-range extra-lean venison mince
- 1 T ground coriander
- 1 T ground cumin
- 1 T smoked paprika
- 1 t onion powder
- 1 t garlic powder
- sea salt and freshly ground black pepper, to taste
- 3 baby marrows
- 1 lemon, juiced
- 2 T olive oil
- 6 pita breads
- 250 ml sour cream
- 50 g pine nuts, toasted in butter
Method
Ingredients
1. Heat the olive oil and half the butter in a heavy-based pan. Pan-fry the mince, breaking it up with a spatula.
2. Add all the spices and cook for a further 5–8 minutes, or until fragrant and well browned—season with salt.
3. Shave the baby marrows using a vegetable peeler and place in a small bowl. Add the lemon juice, olive oil and season. Marinate for at least 15 minutes.
4. Toast the pitas over a flame until slightly charred, then brush with a little butter.
5. To assemble the pitas, dollop sour cream onto the toasted pitas, then top with the mince and marinated baby marrow. Garnish with the toasted pine nuts and serve.
Photography: Shavan Rahim
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones
Woolworths free-range venison steak and mince is naturally low in fat. Woolworths free range animals are free to roam pastures and natural veld. They're never given any routine antibiotics or growth stimulants.
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