Venison and Mango Salad

Simple, delicious and low fat. We slightly over cooked the venison, the meat should be pink if done correctly. Serves 2 as a main course.



Marinade
400 grams of venison cut into thick slices
The juice of a lime
1 tablespoon of honey
5 tablespoons of olive oil
1 clove of garlic, crushed
Pepper

Dressing
2 tablespoons of balsamic vinegar
3 tablespoons of raspberry vinegar
4 tablespoons of olive oil
4 tablespoons of pumpkin seed oil (obviously this will be almost impossible to find so just substitute more olive oil like we did)
The juice of a large orange
Salt & pepper

Salad
1 mango, finely sliced or a tin of mango slices
2 tablespoons of balsamic vinegar
2 large handfuls of baby spinach, rocket, salad greens etc
Salt & pepper
t tablespoons of toasted pinenuts
2 tablespoons of pumpkin seeds

Combine the marinade ingredients together, add venison, coat the meat and set aside.
Combine the dressing ingredients. Briefly cook the venison in a frying pan over a high heat until cooked but still pink. Heat the mangos in a pan and add the balsamic vinegar and salt & pepper, reduce slightly.
Place the salad greens on a plate, top with the venison and mango slices and drizzle over the dressing. Sprinkle with the pinenuts and pumkin seeds.