Barbecued venison salad with raspberry balsamic
This recipe offers the perfect summer match - venison and raspberries. Easy to make, delicious and
- 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.
- Next drizzle the aubergine, peppers, asparagus and red onion with olive oil and cook for 5-10 minutes, until cooked through.
- Make the dressing by mixing all the ingredients into screw-top jar and give it a good shake.
- 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.