Ingredients
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1 pack Silver Fern Farms Venison Steaks
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2 Tbsp olive oil
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Grilled asparagus, to serve
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1 red onion
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4 tomatoes, skinned and deseeded
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1 cucumber, peeled and deseeded
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½ green bell pepper, deseeded
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½ red bell pepper, deseeded
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1 tsp chopped tarragon
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1 Tbsp chopped parsley
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3.5oz olive oil
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1.8oz vinegar
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2 Tbsp Dijon mustard
General
Salsa
Dressing
Method
Step 1
Remove Silver Fern Farms Venison Steaks from the fridge and packaging and allow to bloom for 10 minutes at room temperature. Drizzle venison with olive oil and season with salt and cracked pepper.
Step 2
Sear on a hot barbecue for 3 minutes on each side. Remove and transfer steaks to a plate, cover loosely with foil and rest for 5 minutes.
Step 3
To make the salsa, dice vegetables into small pieces and combine together with herbs.
Step 4
To make the dressing, whisk olive oil, vinegar and Dijon mustard together.
Step 5
Once rested, slice venison across the grain and serve alongside grilled asparagus and salsa with dressing on the side.
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