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Less than 30 mins
preparation time
10 to 30 mins
cooking time
Serves 1
Ingredients
110g/4oz spinach leaves
1 orange, peeled and cut into segments
drizzle of vegetable oil
1 venison steak
salt and freshly ground black pepper
For the sauce
1tbsp olive oil
110g/4oz raspberries
freshly ground black pepper
½ lemon, juice only
Preparation method
1.To make the salad, place the spinach leaves, orange segments and oil in a large bowl and toss together.
Technique: Segmenting citrus fruit .Watch technique
1:14 mins2.Meanwhile, heat a little oil in a non-stick frying and fry the venison steak on both sides until cooked to your liking (the cooking time for medium to well-done will be about 6-8 minutes on each side; adjust the cooking time accordingly). Season, to taste, with salt and freshly ground black pepper.
3.Remove the venison steak from the heat and allow to rest for a few minutes. Cut the steak into fine strips and add them to salad.
4.For the sauce, blend the olive oil, raspberries, pepper and a squeeze of lemon juice in a blender to combine. Pass through a sieve into a clean bowl to remove the pips.
5.To serve, transfer the salad to a large serving bowl and drizzle the raspberry sauce over.
preparation time
10 to 30 mins
cooking time
Serves 1
Ingredients
110g/4oz spinach leaves
1 orange, peeled and cut into segments
drizzle of vegetable oil
1 venison steak
salt and freshly ground black pepper
For the sauce
1tbsp olive oil
110g/4oz raspberries
freshly ground black pepper
½ lemon, juice only
Preparation method
1.To make the salad, place the spinach leaves, orange segments and oil in a large bowl and toss together.
Technique: Segmenting citrus fruit .Watch technique
1:14 mins2.Meanwhile, heat a little oil in a non-stick frying and fry the venison steak on both sides until cooked to your liking (the cooking time for medium to well-done will be about 6-8 minutes on each side; adjust the cooking time accordingly). Season, to taste, with salt and freshly ground black pepper.
3.Remove the venison steak from the heat and allow to rest for a few minutes. Cut the steak into fine strips and add them to salad.
4.For the sauce, blend the olive oil, raspberries, pepper and a squeeze of lemon juice in a blender to combine. Pass through a sieve into a clean bowl to remove the pips.
5.To serve, transfer the salad to a large serving bowl and drizzle the raspberry sauce over.
