Venison steak bowls
4
Easy
20 minutes
30 minutesThis bold, balanced bowl is packed with colour, flavour and texture, and is a great way to serve venison beyond the usual braai. The smoky sweetness of roast butternut and peppers pairs beautifully with the lean meat, while a drizzle of creamy tahini yoghurt adds tang. Pomegranate rubies and fresh herbs bring brightness and crunch, while a touch of harissa adds just the right amount of heat and fragrance. A seriously satisfying weeknight dinner or leftover lunch option.
Ingredients
Method
- 500 g Woolworths diced butternut
- 150 g Woolworths seedless Pepperito peppers, halved
- 1 red onion, roughly chopped
- 2 T 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 rubie, to garnish
- a handful fresh parsley, chopped, to garnish
- a handful fresh mint, chopped, to garnish
- a pinch sumac, to garnish (optional)
Method
Ingredients
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.
Cook’s note: This dish works well with leftover roast veg. For extra crunch, add a spoonful of dukkah or toasted seeds just before serving.
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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