Venison Salad with Raspberry Vinaigrette

By Debbie Hurst, Homecook of the Year Finalist 2016
Venison Salad with Raspberry Vinaigrette
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Venison Medallions
  • 1 tsp cumin seeds
  • 1 tsp whole allspice
  • 1 tsp whole peppercorns
  • 1 tsp salt
  • 1 lb gourmet baby-sized potatoes
  • 2 red onions, peeled, thinly sliced
  • ¼ cup white wine vinegar
  • 2 cups baby arugula leaves
  • ½ cup raspberries, optional
  • fresh herbs and edible flowers, to garnish

Raspberry Vinaigrette

  • ¼ cup good-quality olive oil
  • 1 Tbsp raspberry vinegar
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp chives, chopped
  • 1 Tbsp red wine vinegar
  • 1 Tbsp aged balsamic vinegar


Remove venison from the fridge and remove packaging. Allow to come to room temperature.

Make a dry rub by grinding together the cumin seeds, allspice, peppercorns and salt. Rub spice mix into venison and set aside.

Wash potatoes and place in a saucepan and cover with water. Bring to boil and cook until tender. Drain, refresh with cold water, cool completely and cut into wedges. Mix red onions with white wine vinegar. Leave to rest. Wash arugula and set aside to drain.

To make vinaigrette, mix all ingredients in a jar with a lid. Season with salt and pepper. Shake well to combine.

Cook venison in a hot pan for 2-3 minutes each side for medium-rare. Rest venison for 5 minutes, then slice thinly.

Arrange arugula leaves with baby potatoes and drained red onions on a serving plate. Place the venison on to the plate, then garnish with raspberries, herbs and flowers (if using) and drizzle over vinaigrette to serve.