Venison Steak Salad

I’d always associated venison with wine-rich stews and wintry casseroles, feeling that this wild, lean meat really needed long, slow cooking with a lot of moisturising liquid. But then I got the idea for this vibrant venison salad, and took the opposite tack, cooking the steak briefly over high heat before immersing it in a gingery marinade which then morphs into a dressing. This immersion not only secures succulence, but soaks the steak in flavours that are emphatic enough to match the strong gaminess of the meat, and somehow temper it at the same time. And don’t be tempted to reduce the oil in the marinade, as this is an essential part of the tenderising operation. Equally important is that you cook the steak just until it’s rare before slipping it into its steeping liquid; once it has sat in the marinade, it will – so long as you’ve let it come to room temperature before cooking it – be perfectly pink rather than ruby-rare.

I specify pure peanut oil here (I use the Lion and Globe one) because its high burning point means that you run less risk of smoking out your kitchen (and it’s perfect for the marinade, too). Cold-pressed avocado does have a higher smoke point but also a higher price point! Also, while I’ve stipulated baby carrots, and preferably those beautifully multi-coloured ones that seem now to be universally labelled rainbow carrots, you can just use a regular grown-up orange carrot.

I’m not saying you couldn’t use a more familiar beef steak here, but should you feel hesitant about venison, let me tell you that this is a complete revelation: the sweet, rich meat is perfectly offset by the tangy, crunchy, bright salad, and makes for an uplifting and surprisingly filling meal for two that’s quite as gorgeous to look at as it is to eat.  

I’d always associated venison with wine-rich stews and wintry casseroles, feeling that this wild, lean meat really needed long, slow cooking with a lot of moisturising liquid. But then I got the idea for this vibrant venison salad, and took the opposite tack, cooking the steak briefly over high heat before immersing it in a gingery marinade which then morphs into a dressing. This immersion not only secures succulence, but soaks the steak in flavours that are emphatic enough to match the strong gaminess of the meat, and somehow temper it at the same time. And don’t be tempted to reduce the oil in the marinade, as this is an essential part of the tenderising operation. Equally important is that you cook the steak just until it’s rare before slipping it into its steeping liquid; once it has sat in the marinade, it will – so long as you’ve let it come to room temperature before cooking it – be perfectly pink rather than ruby-rare.

I specify pure peanut oil here (I use the Lion and Globe one) because its high burning point means that you run less risk of smoking out your kitchen (and it’s perfect for the marinade, too). Cold-pressed avocado does have a higher smoke point but also a higher price point! Also, while I’ve stipulated baby carrots, and preferably those beautifully multi-coloured ones that seem now to be universally labelled rainbow carrots, you can just use a regular grown-up orange carrot.

I’m not saying you couldn’t use a more familiar beef steak here, but should you feel hesitant about venison, let me tell you that this is a complete revelation: the sweet, rich meat is perfectly offset by the tangy, crunchy, bright salad, and makes for an uplifting and surprisingly filling meal for two that’s quite as gorgeous to look at as it is to eat.