Recipes

Spring salad with mango and roasted venison

This dish can be cooked immediately before you are ready to eat - once the ingredients are prepared it only take a few minutes to heat and assemble.

Combine the marinade ingredients together. Baste the meat with the marinade, cover and set aside for 20 minutes.  Do not leave in the marinade for too long.  The marinade is to add alittle flavour - it is not to tenderise the meat.  Farm-raised venison stir-fry is already tender and does not need to be tenderised. 

Combine the dressing ingredients together to make the vinaigrette.
Briefly cook meat over a high heat until pink on the indide. This should take only a minute or two.  Remove and keep warm.

Heat the mango or strawberries in a skillet. Add balsamic vinegar, season with salt and ground red pepper.

To Serve

Place salad greens onto plates. Top with venison and mango or strawberries. Drizzle vinaigrette over the salad, sprinkle with pinenuts and pumpkin seeds

 
 
 
 
Serves 4

Preparation: 20 mins

Time to cook: 10 mins

Spring salad with mango and roasted venison

Ingredients

Venison

400 g venison stir fry

Marinade
1 lime, juice of
1 t honey
5 t olive oil
1 clove garlic, crushed
pepper

Salad
1 mango, finely sliced or
150 g small strawberries, halved
2 t balsamic vinegar
100 g leafy spinach, rocket or sorrel
red pepper and salt
2 t pinenuts, toasted
2 t pumpkin seeds, chopped

Dressing

2 t balsamic vinegar
3 t raspberry vinegar
4 t olive oil
4 t pumpkin seed oil
1 orange, juice of
pepper and salt

All form fields are required.