Serves 4
1 venison tenderloin
2 Tbs good quality aged balsamic, plus 1 extra for dressing
2 tsp brown sugar
finely grated zest of one orange
1 tsp dried chilli flakes
1 Tbs extra virgin olive oil, plus 1 extra for dressing
salt and freshly ground black pepper
1/2 cup pistachio nuts, toasted and chopped
4 handfuls of rocket or 1 x 120g bag
1 punnet of strawberries
1 Place the venison into a container then add the balsamic, sugar, orange zest, chilli, olive oil and seasoning. Massage with your hands then cover and leave to marinate for as little as 2 hours or up to 24.
2 Heat a fry pan and add the oil. Cook the venison by first searing on all sides then covering and letting cook on a gentler heat for 10 minutes. Let rest until cool then slice.
3 Arrange the venison with the pistachios, rocket leaves and sliced strawberries. Drizzle over the extra balsamic and olive oil then serve.
