Summer venison salad with herbs, broad bean and yoghurt sauce

Serves 4

Ingredients

• 400g venison fillet
• 2 tbsp rapeseed oil
• 2 tbsp fresh marjoram, finely chopped

Broad bean and yoghurt sauce

• 300g broad beans, blanched and peeled
• 300g plain yoghurt
• 1 clove of garlic, peeled and finely grated
• ½ tbsp lemon juice

Salad

• 3 radishes, cut into eighths 1
• 1 medium courgette, sliced into ribbons
• 120g mixed salad leaves
• 50g soft herbs, roughly chopped
• 4 tbsp lemon juice
• 4 tbsp extra virgin olive oil

Method

1. Season the venison then rub with 1 tablespoon of oil and the marjoram
2. In a pan on a medium-high heat, brown the venison on all sides. Reduce the heat and cook for a few more minutes.
3. Remove to a plate and leave to cool.

Broad bean and yoghurt sauce

Place the ingredients in a food processor with a little seasoning. Blitz until smooth.

Salad

Place the radish, courgette, salad leaves and herbs in a bowl. Season then drizzle over the lemon juice and oil. Toss well.

To assemble

Thinly slice the venison and mix through the salad. Spoon the sauce over the bottom of a serving plate and pile the salad on top.

You’ll find picnic recipes from The Field here.