Venison Steaks with Grilled Asparagus & Creosa Salad

Ingredients

• 1 pack Silver Fern Farms Venison Steaks
• 2 Tbsp olive oil
• Grilled asparagus, to serve

Salsa:

• 1 red onion
• 4 tomatoes, skinned and deseeded
• 1 cucumber, peeled and deseeded
• ½ red pepper, skinned and deseeded
• ½ green pepper, skinned and deseeded
• 1 tsp tarragon, chopped
• 1 Tbsp parsley, chopped

Dressing:

• 100ml olive oil
• 50ml tarragon vinegar
• 2 Tbsp Dijon mustard

Method

Remove Silver Fern Farms Venison Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Drizzle venison with olive oil and season.

Sear on a hot BBQ for 3 mins on each side. Remove to a plate, cover loosely with foil and rest for 5 mins.

Dice salsa vegetables into small pieces and combine together with herbs.

To make the dressing, whisk olive oil, tarragon vinegar and Dijon mustard together.

Once rested, slice venison across the grain and serve alongside grilled asparagus and salsa with dressing on the side.