Venison Wraps
- Preparation Time: 20 mins
- Serves: 4
- Cooking Time: 5-10 mins
- Ready Time: 30 mins
- Cooking Method: Searing
- Difficulty: easy
400gm Venison Steak
2 Tbsp flour
1 egg
1/2 cup Dukkah Crumb
1 Tbsp oil
1 Tbsp butter
4 wraps
4 Tbsp Feta & Spinach dip or hummus
1 cup rocket leaves
2 tomatoes sliced
1 avocado sliced
Man Grind to season
Slice venison into 1 cm thick steaks. Place in a bag then add flour and shake.
Crack in egg and shake again to coat. Coat each piece in the Dukkah Crumb on both sides.
Heat oil and butter in a pan, then fry venison for about 2 minutes on each side.
Leave to rest while you heat up the wraps.
TO ASSEMBLE
Spread wrap with dip then add rocket, tomatoes, avocado and sliced venison.
Season to taste with Man Grind then wrap up the sides and secure with a toothpick.
Serve immediately.
Chef’s Notes: Venison can be replaced with rump steak, chicken or lamb.
Recipe supplied by Pepper and Me.
Shop Ingredients
Founders Garlic Infused Extra Virgin Olive Oil 250ml
Garlic Infused Cold Pressed Extra Virgin Olive Oil 250ml. Product of New Zealand
Pepper and Me Man Grind Salt Blend 120gm
Rock salt blend spiked with chilli, garlic and citrus. Gluten, nut, and dairy free. 120gm.
Pepper and Me Moroccan Dukkah Crumb 200gm
Custom Pepper & Me blend combines just the right amount of Panko with The Mother Dukkah and a dash of
Silver Fern Farms Venison Steaks
Silver Fern Farms venison is vacuum packed and can be refrigerated for up to 30 days. Fail safe cooking instructions,
OTHER RECIPES
- SERVES: 3-4
- Difficulty: easy
