Venison summer salad

Name: Venison summer salad
Ingredients: 400 g New Zealand farm raised venison steaks; Oil; Salt & pepper; 1/4 cup DYC apple cider vinegar; 1 tbsp runny honey; 1 tbsp whole grain mustard; 2 tbsp Superb Herb basil (chopped); 3 tbsp oil; 1 bag (200g FreshLife Silver Platter figs); 1 cos lettuce (shredded); 1 cup Superb Herb crazy peas; 2 celery stalks (thinly sliced); 4 tbsp Seasons Gourmet basil pesto with parmesan & roasted pine nuts; 1/3 cup FreshLife slivered almonds

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.

Recipe Video

What you need

Ingredients

For the seared venison

400 g New Zealand farm raised venison steaks
Oil
Salt & pepper

Dressing

1/4 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 bag 200g FreshLife Silver Platter figs
1 cos lettuce shredded
1 cup Superb Herb crazy peas
2 celery stalks thinly sliced
4 tbsp Seasons Gourmet basil pesto with parmesan & roasted pine nuts
1/3 cup FreshLife slivered almonds

Directions

1
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.
2
In a small jug whisk together dressing ingredients. Season to taste.
3
On a chopping board slice figs.
4
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.