Venison is one of the most underrated sources of protein and its not only low in fat, each steak is only 250 calories (170g steak). This recipe perfectly complements the mild gamey taste of the Venison loin, helping to emphasise and elevate the sweet notes from the honey and roasted garlic.
Preparation time: 15 mins
Cooking time: 30 mins
170g venison loin steaks 1 per person
1 tbsp olive oil or 5 sprays of 1cal fry light
Salt and Pepper to taste
Heat a frying pan on a high heat add the olive oil or 1 cal fry light, add the venison steaks and cook for 2 minutes each side for medium/medium rare.
Season with salt and pepper, remove from the pan and allow to rest for 4 minutes distributing the juices evenly throughout the meat.
Tangle of Greens
¼ head of savoy cabbage, thinly sliced
½ red onion, thinly sliced
Handful of watercress
Handful of baby spinach
Salt and freshly ground pepper to taste
2 tbsp olive oil
In a large saucepan saute the red onion for 1 minute then add the cabbage and saute for another 1-2 minutes.
Remove from the heat, season to taste, stir in the watercress and spinach. Serve warm, increase quantities to match your serve number.
Yoghurt, honey, roasted garlic and mustard dressing
1 whole garlic bulb roasted in the oven for 20 minutes at 160c and the garlic cloves squeezed out
½ lemon juice
Zest of one lemon
3 tbsp clear runny honey
4 tbsp low fat yogurt
1 tbsp mustard
Salt and pepper to taste
Chopped chives (optional)
Place all of the ingredients in a food processor apart from the chives, mix until smooth.
If the dressing is very thick add a little cold water or if the dressing is too thin add a one cooked new potato.
Finally add the fresh chopped chives.
Assemble the dish
Place the tangle of greens in the centre of a plate, slice the venison loin steak and place on top, spoon around the dressing.