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 ofrocket 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.
