Wild Venison Salad 

• 1 Venison Backstrap

• 1 Bag of rocket or leafy lettuce mix

• 1/2 block of feta cheese

• 1/2 cup Pecans, broken into pieces

• 1 Pear, sliced

• 1 Pomegranate

Venison Marinade

• 1/4 cup olive oil

• 2 Tbsp red wine vinegar

• Good squeeze of orange or lemon juice

• 2 garlic cloves, sliced

• Small handful rosemary or thyme

• 1/2 tsp salt

• 1/2 tsp pepper

Pomegranate Dressing

• 1/2 Cup Pomegranate Juice

• 1/4 cup lemon or orange juice

• 2 Tbsp red wine vinegar

• 2 Tbsp Olive oil

• 2 tsp maple syrup

• Pinch of salt & pepper

1. Add marinade ingredients to a bowl and whisk together well.

2. Cut backstrap in half and place into marinade, cover and place into fridge for 3-4 hours.

3. Remove venison out of the fridge about 30 minutes before cooking so it can start to come to room temperature. Remove from marinade and pat dry.

4. Heat a cast iron griddle or pan over medium-high heat. While the pan is heating, generously salt and pepper the backstrap then drizzle with olive oil.

5. When the pan is hot, add the venison and sear for a few minutes on each side. Cooking time will depend on the size of your backstrap. A good rule of thumb is to have an internal temp of about 46-51C.

6. Remove from the pan and let the meat rest for 10 minutes and then slice across the grain

8. Add your pear slices to the grill and cook until they're lightly charred on each side, remove and set aside.

9. To assemble your salad, lay down a bed of the greens, then layer with pear slices, feta cheese, pecans, venison slices and pomegranate seeds.

10. Finish with a good drizzle of the dressing. Enjoy!