Strawberry salad with venison, pistachio and balsamic
( SERVES 4 )
Photo by Babiche Martens
There was a time when strawberries were commonly included in chicken salads which never tickled my fancy and ruined for me the thought of strawberries being used in a savoury dish. After a bit of experimenting, however, I think pairing them with tender slices of rare venison, toasted pistachios and sweet well-aged balsamic is a winner. The flavours and textures work well and look gorgeous.
|2 Tbsp||Balsamic, plus 1 extra for dressing (choose a good quality aged balsamic)|
|2 tsp||Brown sugar|
|1||Orange, finely grated zest|
|1 tsp||Chilli flakes|
|1 Tbsp||Extra virgin olive oil, plus 1 extra for dressing|
|1 pinch||Salt & freshly ground pepper|
|½ cup||Pistachio nuts, toasted and chopped|
|4 handfuls||Rocket, or 1x 120g bag|
- Place the venison into a container then add the balsamic, sugar, orange zest, chilli, olive oil and seasoning. Massage with your hands then cover and leave to marinate for as little as 2 hours or up to 24.
- Heat a frying pan and add the oil. Cook the venison by first searing on all sides then covering and letting cook on a gentler heat for 10 minutes. Let rest until cool then slice.
- Arrange the venison with the pistachios, rocket leaves and sliced strawberries. Drizzle over the extra balsamic and olive oil then serve.