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Dan Greco's Venison Salad

For the Salad

Bag of Spinach leaves/Rocket
1 orange, peeled and cut into segments
drizzle of olive oil
1 venison steak
salt and black pepper

For the Dressing
1tbsp olive oil
100g raspberries (preferably fresh, but frozen will work)
freshly ground black pepper
½ fresh lemon, juice only
½ fresh orange, juice only

Start with the dressing. Blend the olive oil, raspberries, pepper, and fresh orange juice in a blender to combine. Add lemon juice to taste as it can be a bit sharp; a small amount of brown sugar or extra squeeze of orange will counter this. Pass blended mixture through a sieve into a clean bowl to remove the pips.

To make the salad, place the spinach leaves or rocket (can do a mix of both), orange segments and oil in a salad bowl and toss together.

Fry the venison steak on both sides until cooked to your liking (the cooking time for medium to well-done will be about 6-8 minutes on each side).
Season to taste with salt and freshly ground black pepper. Remove the venison steak from the heat and allow to rest for a few minutes. Cut the steak into fine strips and add them to salad.

To serve, transfer the salad to a large serving bowl and drizzle the raspberry sauce over.

 

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