Venison Summer Salad with Balsamic Strawberries (Serves 3-4)

• Venison Quick Fry Steak Strips (400g)

• 1 tbsp olive oil

• Salt & black pepper

 For the salad:

• 225g mixed salad leaves (rocket, baby spinach, watercress)

• 18-10 strawberries, hulled & sliced

• Half a small red onion, finely sliced

• 100g feta or goat’s cheese, crumbled (optional)

• A small handful of pistachios

For the balsamic dressing:

• 4 tbsp balsamic vinegar

• 2 tsp runny honey or maple syrup

• 6 tbsp extra virgin olive oil

• Pinch of salt and pepper

⸻

Method

1. Cook the venison

• Take venison out of the fridge 20 minutes beforehand to come to room temp.

• Rub with olive oil, salt, and pepper.

• Heat a frying pan or griddle pan on high.

• Sear venison for ~2 minutes each side for medium-rare (depending on thickness).

• Rest on a warm plate for at least 5–7 minutes. Slice thinly against the grain.

⸻

2. Make the dressing

• Whisk balsamic vinegar, honey, olive oil, salt, and pepper in a small bowl or jar until emulsified.

⸻

3. Assemble the salad

• Toss salad leaves in a large bowl.

• Scatter over sliced strawberries, red onion, nuts, and cheese if using.

• Arrange sliced venison on top.

• Drizzle with balsamic dressing