Venison Cutlets with Barley Salad and Pomegranate Dressing

Venison Cutlets with Barley Salad and Pomegranate Dressing
Preparation time: 15m
Cooking time: 8m
Serves: 2
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Venison Cutlets
  • 2 Tbsp parsley, finely chopped
  • Olive oil

Pomegranate Dressing

  • ¼ cup pomegranate seeds
  • 2 Tbsp lemon juice
  • 1 tsp honey

Salad

  • ¼ cup pearl barley (or Quinoa), cooked
  • 7 ounces tomatoes, chopped
  • Handful arugula leaves
  • ½ small red onion, sliced thinly
  • 1.5 ounces feta
  • Mint leaves to garnish

Method

Step 1

Remove the Silver Fern Farms Venison Cutlets from the refrigerator and packaging and allow to bloom for 10 minutes at room temperature. Rub the cutlets with olive oil and season with salt and pepper.

Step 2

Combine finely chopped parsley and 2 Tbsp olive oil to make Parsley Oil. Set aside in a small ball.

Step 3

To prepare the pomegranate dressing, place the pomegranate seeds into a small bowl. Mash with a fork to release some of the juice. Add juice from the lemon and honey. Season to taste with salt and pepper. Set aside.

Step 4

Heat a frying pan or barbecue over medium-to-high heat. Cook the cutlets for 3-4 minutes on each side for medium-rare. Transfer to a plate, cover with foil and rest for 5 minutes.

Step 5

To assemble the salad, place the pearl barley, tomatoes, arugula and red onion into a salad bowl. Drizzle with Pomegranate Dressing and toss gently. Crumble over the feta and top with mint leaves.

Step 6

Drizzle Parsley Oil over the cutlets and serve with the salad.