with Balsamic Courgette Salad
Tender venison meets smokey-sweet chargrilled capsicum relish in this flavour-packed feast! With a courgette ribbon salad and a tangy balsamic twist, it’s a vibrant, juicy number that’s big on taste and made to impress. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Balsamic & Olive Oil Dressing
1 packet
Chargrilled Capsicum Relish
1 packet
Rocket leaves
1 packet
Courgette
2
Radish
1
Venison steak
480 g
Olive oil
1 drizzle
Balsamic vinegar
1 drizzle
• See ‘Top Steak Tips!’ (below left).
• Season venison steak with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add venison and cook for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes.
TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.
• Thinly slice courgette lengthways. Thinly slice radish.
• Wipe out the frying pan, then return to high heat with a drizzle of olive oil.
• Cook courgette, turning, until tender, 2-3 minutes. Season to taste.
• Transfer courgette to a bowl.
• To the bowl with courgette, add rocket leaves, radish and balsamic & olive dressing. Toss to combine and season to taste.
• Thinly slice venison.
• Divide venison steak and balsamic courgette salad between plates.
• Top venison with chargrilled capsicum relish to serve. Enjoy!
1800
kJ
Energy (kJ)
430
kcal
Calories
15.8
g
Fat
2.8
g
of which saturates
9.5
g
Carbohydrate
7.7
g
of which sugars
3.6
g
Dietary Fibre
60.4
g
Protein
0
mg
Cholesterol
451
mg
Sodium
