Venison, Rocket & Cherry Salad

Make the most of British cherry season with this fresh, high-protein venison salad. Tender pan-seared venison loin is paired with sweet, juicy cherries, peppery rocket and a drizzle of balsamic glaze for a simple yet elegant summer dish. Perfect as a light lunch, dinner or impressive starter, it's ready in under 20 minutes.

Serves 2 as a starter or 1 as a main

Ingredients

1 x Lean + Wild 180g Loin

8 x cherries

30g x rocket

1 tbsp x balsamic glaze

Method

• First cook the venison loin - use olive oil in a pan on a high heat to sear it all over then reduce the heat - turn the meat every minute or so. Depending how well you like it cooked depends on how long you cook it for. we aim for rare / medium rare so use a temperature gauge until it gets to 50-55°C.
• Once cooked rest for at least 5 minutes, you need the muscles in the meat to relax which will make the meat more tender.
• On a plate add your rocket, quarter cherries on top of the rocket, by doing it over the rocket then any juice will be added into the salad.
• Finely slice the loin then place on top of rocket and cherries, add some finely cut cherry on top then drizzle with olive oil and balsamic glaze.
• Serve as a starter for 2 or a main for 1.