Got BBQ leftovers? Don't waste a thing with our après-BBQ recipes! Served with fresh leaves and cherry tomatoes, this Venison and Spinach salad is the perfect light way to enjoy a tenderloin in the summer.
Serves 4
Ingredients
For the Salad
500g Baby Spinach leaves, washed and stems trimmed
450g Feta Cheese, cubed
300g Cherry Tomatoes, washed and halved
1 Red Onion, finely sliced
8tsp pine nuts, lightly toasted
For the Vinaigrette
1 Shallot, finely diced
2tbsp Sherry vinegar (red wine vinegar works too)
Juice of 1/2 Lemon
1tsp Dijon Mustard
9tbsp Extra Virgin Olive Oil
Pinch of salt and pepper to taste
Method
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.
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