Venison Steaks with Creosa Salad

By Silver Fern Farms
Venison Steaks with Creosa Salad
Preparation Time
6min
Cooking Time
10min
Serves
1-2
Difficulty
Easy
Rating
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Ingredients

  • 1 pack Silver Fern Farms Venison Steaks
  • 2 Tbsp olive oil
  • Salt and pepper to taste
  • 8 pieces of asparagus, grilled

Creosa Salad

  • 1 red onion
  • 4 tomatoes (skinned and deseeded)
  • 1 cucumber (skinned and deseeded)
  • ½ red pepper (skinned and deseeded)
  • ½ green pepper (skinned and deseeded)
  • 1 tsp chopped fresh tarragon
  • 1 Tbsp chopped parsley
  • 100 ml olive oil
  • 50 ml of tarragon vinegar
  • 2 Tbsp Dijon mustard

Method

Drizzle venison with olive oil and season with salt and pepper.

Cook on a hot BBQ for 3 minutes each side until medium rare. Remove to a plate, cover with tin foil and rest for 5 minutes.

To make the salad, dice the vegetables into small pieces and combine together in a bowl to make the salsa.

Once rested, slice venison steaks across the grain and serve alongside Creosa salad.

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