This venison steak salad recipe is the best meal I have made on a Trangia, thus far. I’ve, genuinely, eaten worse meals in. a restaurant. It takes just 10 minutes to cook and the flavours of the venison, beetroot and feta cheese combine gloriously.
Honestly, you have to try this one. It is ideal for a summers evening and there isn’t even much washing up afterwards!
You don’t have to use venison steaks, it would work well with beef steaks too but the venison has a nice richness to it. We don’t eat enough venison in the UK. Wild deer are pretty much at pest levels now and we do need to manage their numbers otherwise they starve in the winter.
Venison from wild deer is lean, healthy, environmentally friendly and sustainable. It is also rather cheap and tastes fantastic!
The recipe for venison salad looks complicated, with several ingredients (pine nuts, feta cheese, spinach & cooked beetroot) but the salad can be assembled whilst the venison is cooking. It really does give you a gourmet camping meal in just under 10 minutes. It is so simple to cook, I made it on a Trangia Mini!
I recommend the vacuum packed, ready-cooked beetroot for this recipe. Pickled beetroot isn’t earthy enough and doesn’t quite work the same.
Give this one a go and if you really aren’t keen on the idea of venison, try it with a fillet steak instead.
Venison Steak Salad Recipe
Ingredients
- 2 Venison Steaks
- 50 g Pine Nuts
- 250 g Baby Spinach (or mixed salad leaves)
- 200 g Feta Cheese
- 4-5 Small Beetroot (cooked but not pickled)
- Olive Oil
- Lemon Juice
- Balsamic Drizzle
Instructions
- Gently toast the pine nuts in a dry frying pan50 g Pine Nuts
- Season the venison steaks with salt & pepper then fry for approximately 4 minutes per side, in oil2 Venison Steaks
- Share the spinach out on two plates. Combine the lemon juice & olive oil and drizzle over the spinach.250 g Baby Spinach, Olive Oil, Lemon Juice
- Cut the feta cheese into small cubes and place it on the spinach200 g Feta Cheese
- Cut the beetroot into similar sized cubes and add to the salad4-5 Small Beetroot
- Let the venison rest for a few minutes and then slice the steaks and place in the middle of the salad
- Top the salad with the pine nuts
- Finish with the balsamic drizzleBalsamic Drizzle
