Barbecued venison salad with raspberry balsamic

Venison and raspberries are a beautiful match. This is easy and delicious summer entertaining fare. If you can’t get venison, use lamb.

Ingredients

1 to drizzle	Olive oil
2	Venison, backstraps or 8 medallions (Main)
1	Eggplant, sliced 1cm thick
2	Red capsicums, cut into 2cm thick wedges
1 bunch	Asparagus, trimmed
1	Red onion, peeled and cut into 1cm thick wedges
2	Corn cobs, husks removed, cooked in boiling water for 2 minutes
1 punnet	Cherry tomatoes, halved
4 handfuls	Baby rocket, or watercress or mesclun leaves

Raspberry balsamic dressing

½ cup	Raspberries, fresh or thawed from frozen
1	Lemon, for the juice
¼ cup	Balsamic vinegar
3 Tbsp	Extra virgin olive oil
1 tsp	Runny honey

Directions

1. Heat barbecue on medium to high heat. Rub oil over venison and season with salt. Drizzle eggplant, capsicum, asparagus, corn and red onion with olive oil. Cook venison backstraps for 2-3 minutes on each side for medium (do not cook more than medium).
2. Set meat aside to rest before slicing. Cook eggplant, capsicum, asparagus, corn and red onion for 5-10 minutes on barbecue until cooked through.
3. To make the dressing, shake all ingredients together in a screw-top jar until well combined.
4. When cool enough to handle, cut corn kernels off the cob using a sharp knife.
5. To serve, toss salad leaves and cherry tomatoes with barbecued vegetables and venison. Divide between plates and drizzle with raspberry balsamic dressing.