Venison Salad with Raspberry Vinaigrette

By Debbie Hurst, Homecook of the Year Finalist
Venison Salad with Raspberry Vinaigrette
Preparation Time
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  • 1 pack Silver Fern Farms Venison Medallions
  • 1 tsp sea salt flakes
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • 1 tsp freshly ground black pepper
  • 500g gourmet new potatoes
  • 3 tbsp extra-virgin olive oil
  • 2 red onions, sliced
  • 2 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • 2 cups rocket leaves

Raspberry Vinaigrette

  • 180ml extra-virgin olive oil
  • 1 tbsp raspberry vinegar
  • 2 tbsp worcestershire sauce
  • 1½ tsp sea salt flakes 
  • 1 tsp freshly ground black pepper
  • 1 tsp chopped chives
  • 1 tbsp each red wine and balsamic vinegars


Remove Silver Fern Farms Venison Medallions from fridge and packaging.

Grind salt, cumin, allspice and pepper in a spice grinder or mortar and pestle. Rub spice mix onto venison then set aside to rest and bring to room temperature. 

Scrub potatoes. Cook in boiling water for 15 minutes or until tender. Drain and cut in half. Set aside. 

Heat a heavy-based frying pan with 1 tablespoon of the oil over a medium-low heat. Fry onions for 15 minutes or until tender. Add sugar and balsamic vinegar, and cook for a further 5 minutes. In same pan, add 1 tablespoon of remaining oil. Cook venison for 2-3 minutes each side. Set aside, covered, for at least 5 minutes to rest, then slice. 

Pour in remaining oil and fry potato until golden brown. Remove and drain on paper towel. 

Meanwhile, to make vinaigrette, combine all ingredients with a whisk. 

Arrange rocket on serving plates. Top with potatoes, venison slices and caramelised onions. Drizzle with vinaigrette and serve.

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