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Grilled Venison Steak and Peach Salad

A beautiful summer salad, perfect with Zin on a warm day! The original recipe is from Adam Berkelmans, The Intrepid Eater.

This salad makes for a perfect light and refreshing, yet filling, summer dinner.
I like the smoky flavour of grilled peaches, but if you prefer them fresh and juicy, feel free to skip the grilling step.
I made this salad with whitetail steaks, but it would taste equally good with mule deer, axis, nilgai, elk, or moose.

Yield: 2 as a large dinner or 4 as a lighter lunch
Total time: 40 minutes

Ingredients

  • Venison steak(s)  ·  1 pound 
  • Peaches, cut into wedges  ·  3 
  • Radicchio leaves, sliced into thick ribbons  ·  6 
  • Arugula leaves  ·  2.5 ounces 
  • Fennel bulb, sliced (plus reserved fronds for garnish)  ·  1/2 
  • Persian cucumbers, sliced  ·  2 
  • Cherry tomatoes, halved  ·  1/2 pint 
  • Blue cheese or goat cheese, crumbled  ·  5 ounces 
  • Balsamic vinegar  ·  2 tablespoons 
  • Olive oil  ·  3 tablespoons 
  • Honey  ·  1 tablespoon 
  • Dijon mustard  ·  1 teaspoon 
  • Kosher salt (Plus more to taste/ season the steak)  ·  pinch 
  • Black pepper (Plus more to taste/ season the steak)  ·  pinch 

Instructions

1.) Light the grill up and get it hot.

2.) Season the venison steak(s) generously with salt and pepper. Grill until medium rare, about 135°F.

3.) Grill the peach wedges as well, cooking them on both sides until they develop grill marks, about 3-4 minutes.

4.) Let the steak rest while you prepare the salad.

5.) Add the radicchio, arugula, cucumbers, fennel, tomatoes, and goat cheese to a large salad bowl.

6.) Mix all of the dressing ingredients (balsamic, olive oil, honey, Dijon, pinch of salt and pepper) together with a fork in a small bowl.

7.) Cut the venison steak into thin slices and add any of the juices to the dressing.

Add the steak and peaches to the bowl, then toss in the dressing, mixing it in until everything is coated.

Serve immediately, garnished with a few fennel fronds. Enjoy!

Check out our favorite sources for venison here.

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