Tear and Share Venison with Salad Verde

Danny Boome sizzles up sensational steaks of venison with salsa verde in this deliciously virtuous dinner party dish!
By Danny Boome
Tear and Share Venison with Salad Verde
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 4 venison fillets, each 125g
  • 2 tbsp olive oil, for frying

For the salsa verde

  • 2 cloves garlic, peeled
  • 50 g capers
  • 50 g gherkins
  • 6 tinned anchovies
  • 1 bunches parsley
  • 1 bunches basil
  • 1 bunches mint
  • 1 tbsp Dijon mustard
  • 3 tbsp red wine vinegar
  • 1 pinches black pepper
  • 8 tbsp olive oil


1. Place all the salsa ingredients, except the olive oil, into a food processor.

2. Gradually add the olive oil until you have a fairly thick, smooth mixture.

3. Take each piece of venison and place between two sheets of cling film, or baking parchment paper, and bat out the meat until it is very thin using a rolling pin.

4. Take a tablespoon of the salsa verde and spread over the surface of the venison.

5. Heat the oil in a large frying pan and fry the venison for two minutes.

6. Turn the streaks over and spread with more of the salsa verde.

7. Continue to cook for a further two to three minutes depending on how you like the meat done.

8. Serve with a green salad.

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