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/