Venison Satay Salad
Fuel your performance with the powerful combination of tender venison and bold, flavourful satay sauce. Venison is naturally lean and packed with high-quality protein, iron, and essential B vitamins that help support muscle recovery, energy production, and overall athletic performance. Paired with a fragrant satay sauce made from ingredients like peanuts, spices, and aromatics, this dish also provides healthy fats and plant-based nutrients that help keep you satisfied and energised. The result is a balanced, protein-rich meal designed to support active lifestyles, promote recovery, and keep you feeling strong while still delivering plenty of flavour.
SERVES: 2
PREP TIME: 15 mins
COOK TIME: 5 mins
Ingredients
Salad
- 200g venison steak
- 100g (3.5oz) glass noodles
- Small handful of kale (approx. 10g), stalks removed & thinly sliced
- ¼ small red cabbage, thinly sliced
- 1 carrot, thinly sliced (use a peeler)
- 1 yellow pepper, cored, deseeded and thinly sliced
- ½ red onion, thinly sliced
- Red chilli, deseeded & thinly sliced
- Handful of mint, torn
- 20g cashew nuts, halved
Dressing
- 2 x tablespoon peanut butter
- 1 x tablespoon soy sauce or tamari
- 2 x teaspoons agave
- 2 cm x fresh ginger
- ½ garlic clove, grated
- 2 x limes squeezed
Method
- Portion out and serve with the steak on top of the salad topped with the remaining cashew nuts, feel free to add coriander and sesame seeds as well.
- Season the venison steaks well. Heat oil in a pan and cook for about 2 minutes on each side for rare. Rest briefly, then slice thinly.
- Combine the kale, cabbage, carrots, pepper, onion, chilli, mint, and cashews in a large bowl. Add noodles, then mix well.
- Prepare noodles according to packet instructions, rinse in cold water if soaked, and drain well.
- Whilst the steak is cooking you can whisk the dressing ingredients together and pour over the salad.
