Venison Salad with Manuka Honey Dressing

9:00 pm on 14 May 2005

(Serves 4-6 as an entrée or light main course)


  • 375 gms venison short loin
  • freshly ground black pepper and sea salt
  • 2 tbsp olive oil
  • 3 radishes, finely julienned
  • 45 gm piece cucumber, peeled and finely julienned
  • 4-6 lge handfuls rocket leaves
  • Dressing:
  • freshly ground black pepper and sea salt
  • ¼ C white vinegar
  • 2 tsp sugar
  • ½ clove garlic, roughly chopped
  • 2 tsp wholegrain mustard
  • 2 tsp manuka honey
  • ¼ C + 2 tsp olive oil


Make the dressing by processing all the ingredients, except the oil and seasoning, in a food processor until smooth. With the motor running, slowly pour in the oil through the feed tube. Taste for seasoning, cover and refrigerate until required.

Preheat the oven to 210°C.

Season the venison with pepper. Put a heavy-based frypan over a medium-hot heat until hot. Pour in the oil and add the venison, searing on all sides until well browned. Transfer to the preheated oven and roast for five to 10 minutes or until medium rare. Cover and rest away from the heat for at least five minutes.

Thinly slice the meat (either warm or cold) and season with salt and pepper.

Combine the radish, cucumber and rocket in a bowl, then divide between four to six plates. Twist the venison slices and place on top. Drizzle with dressing.

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