The start of June is an exciting time on the food calendar. Summer fruits, soft herbs and salads offer a refreshing change to the earthy vegetables of winter/spring.
While you're planning meals to entertain friends and family, remember wild venison for your summer feast. Serve our meaty venison steaks and a new potato salad
with punchy horseradish and chives. Or start a meal with a platter of delicious smoked venison - our best venison haunch cured and cold smoked over oak for a rich and smokey flavour.
Something for Everyone
For school holidays, order our popular selection of tasty venison sausages, burgers and grill steaks. Whatever the weather, there is something to keep everyone happy in our summer barbecue box
. Complete the spread with crusty rolls and a variety of salads
, then sit back and enjoy the fun.
Venison Steaks with Dill Tomato Salad
Four wild venison steaks
Vegetable oil, salt and pepper
For the salad
1kg of British tomatoes. Try to get a mixture of colours in cherry, plum and beefsteak
30g of fresh dill, finely chopped
15g fresh oregano, finely chopped
3 tbsp of extra virgin olive oil
1 1/2 tbsp of red wine vinegar
Pinch of sugar
salt and pepper
Prepare the tomato salad ahead of time. Cut the tomatoes into bite size pieces. Toss in the chopped herbs.
Whisk together the oil and vinegar. A little at a time, pour the dressing onto the tomato salad. You need just enough to coat all of the salad. Add a pinch of sugar, salt and pepper. Toss again. Taste. Add more salt and pepper if required. Set aside to marinate.
Season your venison steaks with a little oil, salt and pepper. Place on the barbecue (or in a hot pan) and sear on both sides. Cook for around 7-8 minutes for medium rare, longer if your guests prefer.
Place the venison steaks, tomato salad and fresh crusty bread in the centre of the table and let everyone help themselves.