June - Summer Venison Salad
For the Salad
For the Vinaigrette
1. Season the venison with salt and pepper and sear (on a skillet with olive oil or on the BBQ) for no more than 4 minutes either side, until caramelised on the outside and juicy on the inside. Take it off the heat and set aside to rest.
2. Mix together the ingredients for the vinaigrette until the oils and vinegar combine. Place the rest of the salad ingredients in a large bowl and sprinkle with the vinaigrette to taste.
3. Thinly slice the tenderloin across the grain and add to the salad. Toss all the ingredients in the bowl to coat the venison in dressing.
4. Serve as-is or with some toasted sourdough bread.