Barbecued venison salad with raspberry balsamic

This recipe offers the perfect summer match - venison and raspberries. Easy to make, delicious and
Serves 4
  1. Heat the barbecue up and when ready rub oil over the venison and season with salt.  Cook for 2-3 minutes on each side for medium.  Then set aside and rest before slicing.
  2. Next drizzle the aubergine, peppers, asparagus and red onion with olive oil and cook for 5-10 minutes, until cooked through.
  3. Make the dressing by mixing all the ingredients into screw-top jar and give it a good shake.
  4. To serve, toss the salad leaves and cherry tomatoes with the barbecue vegetables and venison and divide between plates and drizzle with your raspberry balsamic.
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Serving tips

Serve with some fresh crusty bread to mop up any juices

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