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Spring Salad with Mango and Roasted Venison

Spring Salad with Mango and Roasted Venison
  • Serves: 4
  • Prep: 20 mins
  • Cook: 10 mins
  • Cut: Striploin


  • 400g venison stir fry
  • 1 mango, finely sliced or 150g small strawberries, halved
  • 2 tsp balsamic vinegar
  • Salt and ground red pepper
  • 100g leafy spinach, rocket or sorrel
  • 2 tsp pinenuts, toasted
  • 2 tsp pumpkin seeds, chopped
  • 1 lime, juice of
  • 1 tsp honey
  • 5 tsp olive oil
  • 1 clove garlic, crushed
  • pepper
  • 2 tsp balsamic vinegar
  • 3 tsp raspberry vinegar
  • 4 tsp olive oil
  • 4 tsp pumpkin seed oil
  • 1 orange, juice of
  • pepper and salt


  1. This dish can be cooked immediately before you are ready to eat it - once the ingredients are prepared it only takes a few minutes to heat and assemble.
  2. Combine the marinade ingredients together. Baste the meat with the marinade, cover and set aside for 20 minutes. Do not leave in the marinade for too long. The marinade is to add a little flavour - it is not to tenderise the meat. Farm-raised venison stir-fry is already tender and does not need to be tenderised.
  3. Combine the dressing ingredients together to make the vinaigrette. Briefly cook meat over a high heat until pink on the inside. This should take only a minute or two. Remove and keep warm.
  4. Heat the mango or strawberries in a skillet. Add balsamic vinegar and season with salt and ground red pepper.
  5. To serve, place salad greens on to plates. Top with venison and mango or strawberries. Drizzle vinaigrette over the salad and sprinkle with pinenuts and pumpkin seeds.

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  © 2013 Alliance Group

  © 2013 Alliance Group