Farm raised venison salad with beetroot and feta

Colourful salad of meat, corn cobs, greens, red heaped on a round plate.

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch, Salad
Servings 4 people


For the beetroot puree

  • ½ red onion sliced
  • 1 knob ginger sliced
  • 4 cloves garlic sliced
  • 1 red chilli sliced
  • 1 ½ tsp flaky sea salt
  • 40 g red or white wine vinegar
  • 175 g tomatoes sliced
  • ½ tsp ground turmeric
  • 30 g brown sugar
  • 300 g beetroot peeled and grated
  • 75 g verjuice or red wine
  • 300 ml water

Beetroot and ricotta puree

  • 250 g Beetroot puree or store-bought beetroot hummus
  • 250 g Ricotta Buffalo
  • Salt to taste

Venison medallions

  • 350g Venison medallions
  • oil
  • salt to season

For the salad

  • 3 corn cobs
  • 100 g green beans
  • salad mix or baby spinach
  • 4–5 basil leaves ripped
  • 100 g feta
  • ½ avocado sliced
  • 2 radishes sliced thinly
  • 2 tbsp pinenuts toasted
  • Olive oil to serve
  • Salt and pepper to serve


Beetroot and ricotta puree

  • In a pot caramelise the onion, ginger, garlic, red chilli and salt in a splash of oil. Once caramelised add in the vinegar, stir to make sure it is boiling then add the sugar.
  • Add the tomatoes and turmeric then stir. Cook for 5 minutes until most of the liquid has evaporated from the tomatoes, then add the beetroot, verjuice and water.
  • Bring it to the boil, cook it high on a medium to high heat, stirring frequently until the beetroot is soft.
  • Strain through a sieve and reserve the liquid.
  • In a food processor, blitz the beetroot mix to a puree, add some of the reserved liquid if needed to help blend to a smooth puree.
  • Fold the ricotta in to the beetroot puree (or bought beetroot hummus) once cold.

Venison salad

  • Bring venison medallions to room temperature. Add a little oil to a hot frying pan, once the oil is very hot place the medallions into the pan. Cook for 20 seconds on each side and roll very quickly to seal the sides of the meat.
  • Remove from the pan and place on a chopping board. Slice venison and add to the salad once ready.
  • Bring a pot of water to the boil. Remove skin and husks from corn if using and blanch in the boiling water. If using other seasonal vegetable, simply chop into cubes and roast with some oil in an oven.
  • Chargrill corn by placing over a medium heat on the barbecue or stovetop using a chargrill pan (with a handle and sides) or a flat chargrill plate. Then slice into rounds
  • Bring another pot of water to the boil. Trim the ends off the green beans and place in the boiling water for 20 seconds. Remove and refresh in cold water.
  • Arrange salad leaves in a salad bowl or platter and add the torn pieces of basil. Top with chargrilled corn rounds (or roasted vegetables), beans, crumbled feta and avocado.
  • Add the slices of venison and top with thinly sliced radish and a sprinkle of the toasted pinenuts.
  • Dollop tablespoons of the ricotta and beetroot mix on top of the salad.
  • Drizzle with olive oil and season with salt and pepper. Serve and enjoy!


This recipe is shared by The Sugar Club’s executive chef Neil Brazier
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