Quick Summer Venison Salad

Fresh, healthy, and packed with the rich flavour of wild Dartmoor venison — perfect for a summer lunch or light dinner!

Ingredients:

• 200g cooked venison (grilled or pan-seared haunch steak or striploin), sliced thinly

• Mixed salad leaves (rocket, spinach, watercress)

• Cherry tomatoes, halved

• Cucumber, sliced

• Red onion, thinly sliced

• Crumbled feta or goat’s cheese (optional)

• Handful of toasted walnuts or pine nuts

• Olive oil

• Balsamic vinegar

• Salt & pepper to taste

Instructions:

1. Prepare the venison by grilling or pan-searing until medium-rare, then let it rest and slice thinly.

2. In a large bowl, toss the salad leaves, cherry tomatoes, cucumber, and red onion.

3. Add the sliced venison on top.

4. Sprinkle with cheese and nuts if using.

5. Drizzle olive oil and balsamic vinegar over the salad, then season with salt and pepper.

6. Toss lightly and serve immediately.