Seared Venison Nicoise

In this recipe provided by the Highland Game company, tender venison steaks are seared on a griddle and mixed with warm Mediterranean salad
Seared Venison Nicoise
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes plus 1 hr to marinade.
  • Effort: easy



  • 2 tbsp lemon juice
  • 5 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 pinches black pepper
  • 225 g venison steaks
  • 350 g waxy potatoes, small
  • 175 g French beans, fine, trimmed and blanched for 3 minutes
  • 3 large eggs
  • 2 large tomatoes
  • 1 cans tinned anchovies
  • 50 g black olives

For the garlic dressing

  • 6 tbsp extra virgin olive oil
  • 2 tbsp red or white wine vinegar, or lemon juice
  • 2 cloves garlic, crushed
  • 0.5 tsp Dijon mustard
  • 2 tbsp capers, rinsed
  • 3 tbsp chopped mixed herbs
  • 1 pinches black pepper


Whisk all the ingredients for the dressing together in a small saucepan and leave to infuse while you prepare the Venison. Mix the lemon juice, olive oil, garlic, salt and pepper in a non-metallic dish. Add the Venison steaks and toss to coat in the marinade. Cover and marinate in a cool place for 1 hour.

Meanwhile, boil the potatoes in salted water for 15 minutes or until tender, adding the French beans 4 minutes before the potatoes are ready. In a separate pan, cover the eggs with cold water. Bring to the boil and boil for 10 minutes from boiling. Immediately drain and cover with cold water to stop the cooking. Drain the potatoes and beans. Remove the beans to a bowl, slice the potatoes thickly and add to the beans, moistening with a little dressing. Peel and quarter the eggs.

Pile the potatoes and beans into a shallow serving dish. Arrange the sliced tomatoes and quartered eggs on top. Heat a ridged griddle pan or heavy skillet until smoking. Drain the Venison and cook for 2-3 minutes on each side. Remove and rest for 10 minutes, then slice thinly. Pile into the centre of the salad.

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