Recipe: Strawberry salad with venison, pistachio and balsamic

By Amanda Laird

1 comment
Strawberry salad with venison, rocket, pistachio and balsamic. Photo / Babiche Martens
Strawberry salad with venison, rocket, pistachio and balsamic. Photo / Babiche Martens

Serves 4

1 venison tenderloin
2 Tbs good quality aged balsamic, plus 1 extra for dressing
2 tsp brown sugar
finely grated zest of one orange
1 tsp dried chilli flakes
1 Tbs extra virgin olive oil, plus 1 extra for dressing
salt and freshly ground black pepper
1/2 cup pistachio nuts, toasted and chopped
4 handfuls of rocket or 1 x 120g bag
1 punnet of strawberries

1 Place the venison into a container then add the balsamic, sugar, orange zest, chilli, olive oil and seasoning. Massage with your hands then cover and leave to marinate for as little as 2 hours or up to 24.

2 Heat a fry pan and add the oil. Cook the venison by first searing on all sides then covering and letting cook on a gentler heat for 10 minutes. Let rest until cool then slice.

3 Arrange the venison with the pistachios, rocket leaves and sliced strawberries. Drizzle over the extra balsamic and olive oil then serve.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter

SIGN UP NOW

Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

Sort by
  • Oldest

© Copyright 2016, NZME. Publishing Limited

Assembled by: (static) on production bpcf02 at 24 Jul 2016 18:39:16 Processing Time: 1363ms