1 pack of Silver Fern Farms Haumako Hills Venison Steaks
2 tbsp olive oil
1 red onion
4 tomatoes, skinned, deseeded
1 cucumber, peeled, deseeded
½ red pepper, skinned, deseeded
½ green pepper, skinned, deseeded
1 tsp chopped fresh tarragon
1 tbsp chopped parsley
100ml olive oil
50ml tarragon vinegar
2 tbsp Dijon mustard
8 pieces of asparagus, grilled
Drizzle venison with olive oil and season. Sear on a hot barbecue for 1 minute on each side, move to a lower heat on the barbecue and cook for two minutes each side until medium rare. Remove to a plate, cover with tinfoil and rest for 5 minutes.
Dice vegetables into small pieces and combine together with herbs to make salsa.
To make dressing, whisk olive oil, tarragon vinegar and Dijon mustard together well.
Once rested, slice venison steaks across the grain and serve alongside grilled asparagus and Creosa salsa with dressing on the side.
BBQ TIP: Quickly sear venison on both sides over a hot barbecue, then move onto a warm place on the grill. If you cook it too fast over high heat it may dry out the meat.
