Lean Venison Salad

Jenny Smith
Jenny Smith

Total: 20min

Yield: 2 servings

Dish: Salad

Cuisine: Summer Salad

Ingredients

  • 1 packet of venison leg or back strap (500-700g)
  • 2 handfuls of baby spinach
  • 1 tin of raspberries
  • 2 tbsp of blue cheese
  • 10 walnuts
  • 1/4 cucumber
  • 1 sprig of spring onion
Dressing
  • 5 tbsp of raspberry juice
  • 3 tbsp of rice oil or Carbonell Olys oil (cereal and fruit oil)
  • 1 tsp of honey
  • A touch of lemon
 

Method

  1. Sear all the sides of the venison for 30 seconds, then cover and put in the oven for 10-15 minutes at 180°C and cook so it is as rare as you like it
  2. Meanwhile mix together salad ingredients above, drain raspberries, crumble blue cheese, finely dice walnuts, chunky chop cucumber and spring onions
  3. Whisk or shake together dressiing ingredients until a thick dressing forms, taste and adjust to your tastes
  4. Remove venison from the oven and slice into strips and lay out over the salad

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Keywords: Lean Venison Salad, Lean, Venison, Salad