Ingredients

Method

• 500 g Woolworths free-range venison steaks
• 2 T Woolworths harissa paste
• 1 cup baby spinach
• ½ cup mozzarella, grated
• ⅓ cup Woolworths sundried tomato quarters, roughly torn
• sea salt, to taste
• black pepper, freshly ground, to taste
• 4 T salted butter

Method

Ingredients

1. Place each venison steak between two sheets of baking paper or plastic wrap and gently pound with a meat mallet or rolling pin until about ½ cm thick.

2. Spread a thin layer of harissa paste over each steak, then scatter the baby spinach, grated mozzarella and sundried tomatoes evenly over the surface. Lightly season with salt and black pepper.

3. Roll each steak tightly to form a log and secure with kitchen string at regular intervals. Slice into 4 cm-thick rounds using a sharp knife. Remove the paper or plastic wrap.

4. Preheat a pan over a medium-high heat and add the butter. Sear the pinwheels for about 2 minutes per side until golden brown. Transfer to a preheated oven at 200°C and roast for 5–7 minutes or until cooked to your liking.

5. Rest for a few minutes before serving with a crisp slaw or salad.

Photography: Jan Ras
Videographer: Kaylene Sauls
Recipes and production: Abigail Donnelly
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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