Warm Venison Salad with Yoghurt Dressing
Tasty Venison Backstrap salad with yoghurt dressing – great for dinner or parties and Family dinners
- Serves 4 - 6
- Prep Time 10 Min
- Cooking Time 40 Min
- Alternative Meat - Butterflied leg of lamb
Ingredients
Venison
- Venison Backstrap
- 1 Tablespoon salt
- 1 Tablespoon black pepper
- 1 Teaspoon brown sugar
- 2 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon juniper berries crushed and minced
- ½ cup Fresh Mixed herbs ( Sage, Coriander, Thyme, Parsley, Rosemary)
- olive oil
Salad
- Mixed leaf lettuce
- Red onion
- Red capsicum
- Carrot
- Fetta cheese
- Couscous
Yoghurt Dressing
- 1 cup Greek yoghurt
- 3 tablespoons lemon juice
- Salt and pepper
- Mint
Instructions
Venison
Grind and Mix the dry ingredients then rub onto backstrap and refrigerate for 1 – 2 hours. Heat BBQ to very hot , drizzle oil over backstrap and grill on both sides until mediem rare ( do not overcook ) then rest for 5 min .
Couscous
Cook couscous by adding ¾ cup of cous cous to 1 cup stock or water, cover and leave to sit for 10 min then stir and add a knob of butter.
Dressing
Mix ingredients in a bowl and season, dressing should have a lemon flavour.
Plate
Chop and arrange salad on a platter, add cous cous and sliced venison backstrap and pour over dressing
