Venison Steak Salad with Fresh, Bold Flavours

A fresh venison steak salad made with tender wild venison, crisp greens and balanced flavours. A healthy, protein-rich meal idea.

Venison steak salad recipe overview

A venison steak salad sounds like something you might only order at a restaurant but it is one of the most simple and healthy dishes to make at home and only takes about 25 minutes start to finish when using leftover steak. It is one of my favourites too because you can rotate the salads seasonally to make this an easy lunch throughout the year.

Using the finest venison striploin from Noble & Wild means leftover cold-cuts are still tender and packed with flavour, and go well with a strong cheese - the one I'm using in this recipe is a nice crumbly Blue Stilton.

Why venison is ideal for salads

I love venison in salads for several reasons, the first being it has a richness that other proteins that are commonly in salads don't bring. Chicken, shrimp, or other seafoods don't have that same feel, texture, or taste - and are actually less healthy with fewer protein per calorie than that of venison.

I also find that using beef in salad not ideal as it is overpowering and a bit too fatty for a dish that I am eating for a light and healthy meat. I also find that venison stays nice and tender when using leftovers whereas beef can become a bit tougher the next day.

Ingredients for venison steak salad

This recipe is extremely versatile and can be made with any greens, cheese, and sauce that you want to make with ingredients you already have at home. For this specific recipe I will be using mixed leaves, blue cheese, and a Tarragon dressing.

For the salad:

• 300g Noble and wild venison strip loin  
• 1 bag fresh rocket 
• 1 bag baby water cress 
• 2 red chicories (leaves picked)  
• 100g cherry tomatoes (quartered)  
• 50g strong crumbly blue cheese (stilton) 
• 5 thinly sliced radishes 

For the dressing:

• 100 ml of olive oil  
• 100 ml vegetable oil 
• 75 ml very good white wine vinegar 
• 2 tbsp runny honey 
• 1 bunch tarragon  
• 3 tbsp whole grain honey 

Cooking and slicing venison steak

For the perfect venison steak the key is patience as it'll help the steak cook evenly and stay juicy. Always take the steak out of the fridge about an hour before cooking to let it reach room temperature. After cooking, its also essential to let it rest for 5-10 minutes so that all the juices soak in and it finishes cooking evenly.

To cook, it'll take around 8 minutes, simply put it on a medium-hot heavy set pan with a generous amount of oil and press it down so it has a proper contact with it. After about a minute the edges should lift, and then you can start moving it around on every side ensuring caramelisation. You know it'll be done when the meat bounces back when you poke it. You want to eat it rare (it may look red but it is safe to eat as long as you've followed the steps fully heated it through!) or at most medium-rare so that the premium venison keeps its melt-in-your-mouth texture and complex sweet taste.

After resting, slicing is easy - take a long chef knife and slices about a fingers width thickness.

Preparing the salad base

This is quick step- just wash and dry the rocket, watercress, and chicory leaves if needed, then combine them in a large bowl with the quartered cherry tomatoes and sliced radishes. The radishes add a nice crunch and a mild heat that helps cut through the rich cheesiness and dressing.

Crumble the stilton over at the end rather than mixing it in - this helps the cheese stay in recognisable pieces rather than dissolving into the leaves. I like a strong, crumbly stilton for this recipe, as something a bit lighter might get lost with the other flavours.

Toss everything in the tarragon dressing just before serving, and voila - a bright and rich salad perfect for a quick and healthy lunchtime meal.

Dressing ideas for venison salad

Wild venison is a very versatile meat and is used in many different cuisines around the world. I'll give some more ideas for sauces in case my Tarragon dressing doesn't hit the spot for you:

Red wine and shallot vinaigrette

A classic French-style dressing that's a natural partner for red meat. Finely dice a shallot and macerate it in 3 tbsp of red wine vinegar for 10 minutes, then whisk in 1 tsp dijon mustard, 1 tsp honey, and 6 tbsp of good olive oil. The acidity cuts through the richness of the venison and the stilton, and the shallot adds a savoury backbone without overpowering anything.

Walnut oil and aged balsamic

Walnut oil has an earthiness that echoes venison's wild character. Combine 4 tbsp with a small amount of neutral oil like olive oil (2 tbsp), 2 tbsp of aged balsamic, 1 tsp of dijon mustard, and a tsp of maple syrup or honey to balance. Works especially well in autumn and winter when you might swap the tomatoes for roasted beetroot or pear.

Sesame, soy, and ginger

This option takes the salad somewhere more East Asian, so is best suited to a venison salad where you drop the stilton and add something like cucumber, spring onion, or edamame instead. Whisk together 3 tbsp toasted sesame oil, 3tbsp neutral oil, 2 tbsp light soy sauce, 2 tbsp rice wine vinegar, 1 tsp fresh ginger, and 1 tsp honey.

Assembling and serving the salad

Dress the leaves, tomatoes, radishes, and chicory in the tarragon dressing and toss well. Lay the dressed salad across plates, but don't pile it too high. Scatter the crumbled stilton over the top, then lay the sliced venison across the dressed leaves and serve straight away.

Meal prep and storage tips

The dressing can be made well ahead and stored in the fridge for up to two weeks. Shake or stir before using, as the oils will separate over time.

The venison steak is best cooked fresh, but tastes just as good as cold cuts the day after. Keep cooked venison in the fridge for up to 3 days.

Don't dress the salad until you're ready to eat. Dressed leaves don't store well, and the watercress in particular goes limp within 20 minutes. If you're prepping for later in the day, keep everything separate and assemble only when you are ready to eat. This recipe works beautifully with the lean cuts included in our wild venison meat boxes.