Grilled Venison Steak with Strawberry, Wild Rocket & Herb Salad

Summer is here, and with longer evenings and warmer weather, it's the perfect time to fire up the grill and enjoy the incredible flavours of locally sourced Dartmoor venison.

This month, we're sharing one of our favourite seasonal recipes – a light, fresh dish that showcases the natural richness of venison while celebrating the best of summer produce.

Grilled Venison Steak with Strawberry, Rocket & Herb Salad

Serves 2–4

Ingredients

For the venison:

• 2–4 Dartmoor venison steaks
• 1 tbsp olive oil
• Sea salt and cracked black pepper

For the salad:

• 150g fresh strawberries, sliced
• 100g rocket leaves
• Small handful fresh mint leaves
• Small handful fresh basil leaves
• 50g crumbled feta cheese
• 1 tbsp balsamic glaze

Method

1. Remove the venison from the fridge 30 minutes before cooking.
2. Lightly coat the steaks with olive oil and season generously.
3. Heat a barbecue or griddle pan until hot.
4. Cook the venison for 2–3 minutes per side for medium-rare, depending on thickness.
5. Rest the meat for 5 minutes.
6. Meanwhile, combine the rocket, strawberries, mint, basil and feta in a large bowl.
7. Slice the rested venison and arrange over the salad.
8. Finish with a drizzle of balsamic glaze and serve immediately.

Why We Love It

The sweetness of British strawberries perfectly complements the rich flavour of venison, while fresh herbs keep the dish light and refreshing—ideal for a summer lunch, garden gathering or evening barbecue.