Venison summer salad

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.  

For the seared venison:
400g New Zealand farm raised venison steaks
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
⅓ cup FreshLife slivered almonds

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.
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