My second venison recipe for the month is this delicious venison salad. Venison is often associated with heavier dishes, but this recipe is a brilliant idea for something a bit lighter.
I love warm salads in the winter and this one combines some of the typical flavours associated with venison. First, the delicious raspberry, balsamic dressing. Stone fruits and berries work really well with game meats as they are richer and so can handle the fruitier flavours. This dressing is deliciously sweet but contains some black pepper to help make it more savoury. This compliments the watercress, which is similar to rocket in that it has a peppery taste (it also looks great on the plate).
I also added some pears to this salad. Pears are in season at the moment and they had a lovely juicy texture. Now, where there are pears, you’ve got to add some walnuts. I love this combination and the walnuts add some crunch.
In a bowl mix watercress with sliced pears, chopped walnuts and raisins. Leave to sit. In a small pot add a small handful of raspberries mashed, two tablespoons balsamic vinegar, one tablespoon of honey and salt and plenty of black pepper. Place on a low heat for 10-15 minutes or until thickened. Set aside.
Oil the venison steaks and season with salt and pepper. Heat a pan and grill on each side until desired.
To serve, place the salad on a plate. Thinly slice the venison and add to the plate. Drizzle the raspberry and balsamic dressing on the top.