Venison is back in season and blackberries are back in the hedgerows, but the last of the summer sunshine makes this an ideal BBQ dish if you want to cook outside. You could also use elderberries, but if you don’t have time to forage, then you can substitute either with raspberries.
You could use venison haunch steaks or loin steaks which are more tender, and a salad mix that uses rocket, watercress, baby gem, or whatever you feel like. Add grilled veg, Isle of Wight cherry tomatoes, Yarty raspberry vinegar, a red onion marmalade, and little roast potatoes or croutons for crunch.
This is super healthy, with the wild venison being the leanest red meat that is packed with nutrients, iron, and other goodies, while the wild berries have more vitamin C than most fruits. The walk to forage for them will do you a power of good as well. The ingredients are a nod to autumn, but the salad makes it the ideal late-summer dish to enjoy while the sun shines.
- 600g Venison loin or haunch steak – seasoned with salt
- 1 tbsp Olive Oil
- 4 generous handfuls rocket, watercress or mesclun leaves
- 16 IOW cherry tomatoes, halved
- 2 courgettes, sliced
- 100g croutons
- 100g Blackberries / Elderberries or Raspberries
- Juice of 1/2 lemon
- 1 tbsp Yarty’s Raspberry Vinegar
- 3 tbsp Extra virgin olive oil
- 1 tsp Stansted Clear honey
- Drizzle the sliced courgette with olive oil and salt and grill for 4 minutes on both sides, or until they start to brown. Set aside.
- Over medium high heat, pan fry with the oil or BBQ grill the venison for 2-3 minutes on each side, then rest.
- Gently heat the fruit in a pan until they soften and begin to release their juice, Remove from the heat, then add all the dressing ingredients before seasoning to taste.
- Mix the salad leaves, tomatoes, croutons and courgettes, and toss in half the dressing. Thinly slice the venison over the top of the salad, add the remaining dressing and serve.