Venison Steaks with Apple Salad

Ingredients

• 1 pack Silver Fern Farms Venison Steaks
• 20 juniper berries
• ½ tsp black peppercorns
• 1 Tbsp thyme leaves
• 2 green apples or pear, cores removed
• 1 telegraph cucumber, sliced
• 2 spring onions, thinly sliced
• 2 small silverbeet leaves, finely shredded

Creamy Parmesan Dressing:

• ¾ cup mayonnaise
• ½ cup Parmesan cheese, finely shredded
• ½ cup lemon juice
• 4 tsp Dijon mustard
• 4 tsp Worcestershire sauce
• ½ tsp tabasco
• To serve, microgreens, toasted sourdough slices

Method

Remove Silver Fern Farms Venison Steaks from the fridge and packaging. Grind together the juniper berries, peppercorns and thyme in a mortar and pestle or spice grinder.

Rub the mix into the venison until coated. Allow to bloom at room temperature for 15 mins, while preparing the other ingredients.

Slice the green apple and cucumber into thin julienne slices and drizzle with lemon juice. Toss together with the sliced spring onions and shredded silverbeet leaves.

Mix the creamy parmesan dressing ingredients in a glass jar or small jug. Whisk or shake together well. Season to taste.

Heat a grill pan or BBQ plate on a med-high heat. Drizzle oil over the venison. Cook for 3 mins, on each side. Remove from the pan, transfer to a plate and loosely cover with foil to rest for 5 mins.

Slice venison across the grain.

Serve each venison, crisp apple and cucumber slaw and drizzle with creamy parmesan dressing.

Accompany with toasted sourdough slices. Garnish with microgreens and herbs to serve.