How to serve venison steaks for midweek dinner
Venison isn’t just for weekends, it’s perfect for midweek dinners too. These two easy recipes — venison stroganoff and venison steak bowls — are quick to make, satisfying and a great way to mix up your dinner routine.
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Venison isn’t just for weekends or special occasions. Woolworths’ locally sourced, free-range venison makes it simple to enjoy something different during the week. The range includes eland, kudu, blesbok, impala and more. All animals are raised on open veld, without routine antibiotics or growth stimulants, so you know exactly what you’re putting on the table.
To show how versatile venison can be, we’ve developed two easy recipes that easily fit into your weeknight routine and make the most of this lean, flavourful meat.
Venison Stroganoff
This stroganoff is simple to put together and delivers that cosy, creamy finish we all crave. Mushrooms, mustard and a squeeze of lemon bring balance, while the fresh fettuccine ties it all together.
Venison steak bowls
Seared venison steaks are served with roasted butternut, charred peppers, tahini yoghurt and a sprinkle of pomegranate rubies. Harissa adds warmth without overpowering the gamey flavour of venison, and fresh herbs round everything out. It’s the kind of meal you’ll want to come back to when. you don't feel like cooking but still want a filling and satisfying dinner.
@wwtaste Elevate your Saturday night dinner with this venison steak bowl. Lean, flavourful venison paired with harissa‑roasted butternut, tahini‑yoghurt drizzle, pomegranate rubies and fresh herbs. It’s bold, balanced and perfect for lunch or dinner. Search “Venison steak bowls” on taste.co.za or find the recipe below. 🍽️ 4 🥣 20 minutes ⏲️ 30 minutes 📌 Ingredients 500 g Woolworths diced butternut 150 g Woolworths seedless Pepperito peppers, halved 1 red onion, roughly chopped 2 T Woolworths Ottolenghi pomegranate, rose and lemon harissa paste extra virgin olive oil, for frying sea salt and freshly ground black pepper, to taste 500 g Woolworths free-range venison steaks 2 x 250 g sachets Woolworths fully cooked basmati rice 80 g Woolworths tahini-and-yoghurt drizzle (or to taste) 4 T pomegranate rubies, to garnish a handful fresh parsley, chopped, to garnish a handful fresh mint, chopped, to garnish a pinch sumac, to garnish (optional) 📌 Method 1. Preheat the oven to 200°C. Toss the butternut, peppers and onion with the harissa and a drizzle of olive oil. Season lightly with salt and pepper. Spread out on a baking tray and roast for 25–30 minutes, or until golden and tender. 2. Meanwhile, heat a drizzle of olive oil in a large pan over a medium-high heat. Season the venison and sear for 2–3 minutes per side, or until done to your liking. Rest for 5 minutes, then slice. 3. Heat the rice according to package instructions. To assemble, divide the rice between four bowls. Top with the roast vegetables and sliced venison. Drizzle with the tahini-yoghurt sauce and finish with pomegranate rubies, chopped herbs and a sprinkle of sumac if using. #fooodtiktok ♬ original sound - WWTaste
Videographer and Photography: Sadiqah Assur-Ismail
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones
Woolworths’ free-range venison is naturally low in fat and sourced from animals that roam freely in natural pastures. These venison cuts, including eland, kudu and impala, are carefully selected for quality and sustainability. Woolworths ensures that its free-range venison is raised without routine antibiotics or growth stimulants, giving you a product that’s both ethical and full of rich, authentic flavour.
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