Venison and raspberries are a beautiful match. This is easy and delicious summer entertaining fare. If you can’t get venison, use lamb.
|1 to drizzle||Olive oil|
|2||Venison, backstraps or 8 medallions (Main)|
|1||Eggplant, sliced 1cm thick|
|2||Red capsicums, cut into 2cm thick wedges|
|1 bunch||Asparagus, trimmed|
|1||Red onion, peeled and cut into 1cm thick wedges|
|2||Corn cobs, husks removed, cooked in boiling water for 2 minutes|
|1 punnet||Cherry tomatoes, halved|
|4 handfuls||Baby rocket, or watercress or mesclun leaves|
Raspberry balsamic dressing
|½ cup||Raspberries, fresh or thawed from frozen|
|1||Lemon, for the juice|
|¼ cup||Balsamic vinegar|
|3 Tbsp||Extra virgin olive oil|
|1 tsp||Runny honey|
- Heat barbecue on medium to high heat. Rub oil over venison and season with salt. Drizzle eggplant, capsicum, asparagus, corn and red onion with olive oil. Cook venison backstraps for 2-3 minutes on each side for medium (do not cook more than medium).
- Set meat aside to rest before slicing. Cook eggplant, capsicum, asparagus, corn and red onion for 5-10 minutes on barbecue until cooked through.
- To make the dressing, shake all ingredients together in a screw-top jar until well combined.
- When cool enough to handle, cut corn kernels off the cob using a sharp knife.
- To serve, toss salad leaves and cherry tomatoes with barbecued vegetables and venison. Divide between plates and drizzle with raspberry balsamic dressing.