Warm venison salad

by Chris Taylor


1-2 small venison rump steaks, removed from the fridge an hour before cooking

2 generous handfuls mixed lettuce leaves and/or rocket leaves, washed

1 red onion, sliced

1 capsicum, siced

1 carrot, julienned

1 tomato, cut into wedges

1/4 cup rice wine vinegar

1 small, fresh chilli, sliced

2 garlic cloves, crushed

1 tsp brown sugar

In a cup or other small vessel, combine the rice wine vinegar with the chili, garlic and brown sugar. Cover and refrigerate for a couple of hours to let flavours develop.

Season the venison steaks with sea salt and black pepper. Fry over a medium heat for maybe three minutes a side. Season wiht a little extra salt and pepper. Rest for five minutes.

Meanwhile, place the salad ingredients in a bowl. Toss to combine.

Slice the venison finely and mix through the salad. Pour rice wine vinegar over the salad.

Taken from my cooking blog, http://christaylorsrecipes.blogspot.com/

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