This venison salad is perfect for a summer’s meal. It’s light, fresh and oh so tasty. You’ll just love the dried gourmet figs, fresh greens and seared venison.
Ingredients
For the seared venison:
- 400 g New Zealand farm raised venison steaks
- Oil
- salt & pepper
Dressing:
- ¼ cup DYC apple cider vinegar
- 1 tbsp runny honey
- 1 tbsp whole grain mustard
- 2 tbsp Superb Herb basil chopped
- 3 tbsp oil
Salad:
- 1 packet FreshLife Silver Platter figs (200g)
- 1 cos lettuce shredded
- 1 cup Superb Herb crazy peas
- 2 celery stalks thinly sliced
- 4 tbsp pesto
- ⅓ cup FreshLife slivered almonds
Instructions
- For the seared venison: Preheat your barbecue to medium-high. Bring venison steaks to room temperature. Just before cooking, drizzle with oil, then season with salt and pepper. Add a little oil to the barbecue, using tongs add venison steaks. Barbecue for 2 minutes on each side (6–8 minutes total), for medium rare. Remove from barbecue and let rest on a chopping board. Slice venison and add to salad once ready.
- In a small jug whisk together dressing ingredients. Season to taste.
- On a chopping board slice figs.
- To assemble: lay salad ingredients on a large serving platter or bowl. Top with sliced venison. Scatter with slivered almonds. Dollop pesto on and drizzle with salad dressing.