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Venison salad with redcurrants and ginger
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4 venison steaks
1 piece stem ginger, chopped
1 tbsp soy sauce
½ tsp five spice powder
2 tbsp syrup from the ginger jar
2 tbsp olive oil
160g bag beetroot salad
1 bunch French breakfastradishes, trimmed and cut into quarters lengthwise
100g fresh redcurrants, washed and threaded
1. Place the venison steaks in a shallow dish. Mix together the chopped ginger, soy sauce, five spice powder, ginger syrup, and half the oil. Pour over the steaks and leave to marinate for 15 minutes.
2. Heat the remaining oil in a griddle pan or non-stick frying pan. Remove the steaks from the marinade and cook them
over a high heat on both sides for 4-5 minutes, turning once until well browned on the outside but still pink in the middle. Remove and leave to rest for 5 minutes. Slice thinly on the diagonal.
3. Arrange the salad in a serving dish and add the radishes. Add the marinade to the pan with the redcurrants, add 3-4 tablespoons water and stir over a medium heat for a minute. Arrange the sliced venison on the salad and pour over the pan juices. Toss together and serve.
Typical values per serving:
This recipe was first published in August 2014.