Strawberry salad with venison, pistachio and balsamic

A delightful summer salad recipe by Amanda Laird and adapted from the site. Perfect for using our sweet and in-season British strawberries (seasons starts now but peeks in June and July).  This recipe uses the loin, the best prime cut, but you could also use tender steaks as well.
Serves 4
  1. Place the venison into a bowl or container and add the balsamic, sugar, orange zest, chilli, olive oil and seasoning.  Coat all the venison and rub into the meat and then leave to marinate for at least 2 hours but up to 24 hours.
  2. Heat up a frying pan to hot and add the oil. Add the venison and sear on all sides.  Then cover the pan and let it cook on a gentler heat for 10 minutes. Remove and let it rest for another 10 minutes.
  3. Slice up the venison and then arrange onto a plate with the pistachios, rocket leaves and sliced strawberries.  Drizzle over the extra balsamic and olive oil and serve.
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Serving tips

Serve as a summer dish or as a side at a BBQ

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