Ingredients

Method

• For the marinade:
• 2 T olive oil
• 70 g punnet Woolworths crushed garlic, ginger, chilli and lemongrass (use half of each ingredient)
• 6 kiwis, peeled
• a handful fresh coriander
• sea salt and freshly ground black pepper, to taste
• For the salad:
• 500 g Woolworths free range venison steaks
• 200 g Woolworths mixed leaf salad
• 3 mini cucumbers, sliced
• 100 g exotic tomato mix, sliced
• 50 g fine green beans, blanched
• 5 g fresh mint 

• 5 g fresh coriander
• 2 blood oranges, sliced
• For the dressing, mix:
• 1 T pineapple juice
• 2 T olive oil
• ½ lemon, juiced
• 1 t Woolworths lemongrass paste
• ½ t chilli flakes
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the marinade, blend all the ingredients in a blender or food processor – the mixture should be chunky. Pour over the venison steaks and chill overnight.

2. Grill the steaks and set aside to rest.

3. Toss the mixed leaves, cucumbers, tomatoes and green beans, then place on a platter. Slice the venison steaks and place on top of the leaves.

4. Garnish with the mint, coriander and blood oranges, then pour over the dressing.

Cook’s note: if using a braai, the steaks can be grilled for 8–10 minutes over a high heat. Alternatively, they can be seared on the stovetop for 2–3 minutes on each side, or to your liking.

Photography: Shavan Rahim
Videography: Erin Wall
Recipes and production: Jacqueline Burgess
Food assistant: Saxon Angelica Kinnear

Find more salad recipes here.

Woolworths Free Range Venison Steak is naturally low in fat. Woolworths free range animals are free to roam pastures and natural veld. They're never given any routine antibiotics or growth stimulants.

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