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Venison, beetroot & feta salad recipe

Venison Steak Salad Recipe

Vension steak with beetroot, feta & spinach salad
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Prep Time 5 minutes
Cook Time 10 minutes
Course Camping Meals
Cuisine Scottish
Servings 2 people

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 pan
    50 g Pine Nuts
  • Season the venison steaks with salt & pepper then fry for approximately 4 minutes per side, in oil
    2 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 spinach
    200 g Feta Cheese
  • Cut the beetroot into similar sized cubes and add to the salad
    4-5 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 drizzle
    Balsamic Drizzle
Keyword easy-camping-recipes, one-pot-meals, trangia-recipes