- Olive oil
- 500 g venison stir fry
- 1 shallot, finely diced
- 3 juniper berries, crushed
- 1 thyme sprig
- 1 cup blackberries
- 2 tbsp sherry vinegar
- 1 tsp honey
- 200 g lettuce leaves (rocket, endive, baby spinach…)
- 100 g blanched Asparagus spears
- Carrot and or cucumber ribbons
- edible flowers
- Handful flat-leaf parsley leaves
- ½ cup toasted walnuts
Season the venison liberally with salt and pepper. Heat a pan or the BBQ, add a little oil and sear the meat for 2-3 minutes. If using a pan, you may want to do this in batches to ensure the meat sears and not stews. You want golden brown meat that is still medium -medium rare so hot and fast searing is key!
Set the cooked venison aside to rest. Return the pan to a low heat, add a tablespoon of olive oil, the shallot, juniper berries and thyme and sauté for 5 minutes until soft, scraping up any caramelised meaty bits from the pan (that’s where the flavour is). Add the blackberries and cook gently until they leach out their juices. Stir in the vinegar and honey and bring to simmer then take off the heat.
Scatter a large platter with your various leaves and veg. Top with the venison and walnuts before drizzling over the dressing and garnishing with flowers. Serve immediately.