Warm Venison Salad with Raspberry Sauce

Toss spinach and orange segments, sear venison steak, and drizzle with a fresh blended raspberry and lemon sauce.

Healthy High Protein Dairy Free Gluten Free Venison Salad Raspberry

Estimated Nutrition

Calories

535.4

kcal / serving

535.4 kcal total

Carbs

26.5g

per serving

26.5 g total

Fat

28.1g

per serving

28.1 g total

Protein

44.2g

per serving

44.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Orange

peeled and cut into segments

110

Raspberries

0.5

piece

Lemon

juice only

Meat

175

Venison Steak

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

pinch

Black Pepper

freshly ground for sauce

OilsFats

tsp

Vegetable Oil

drizzle for salad

Olive Oil

Vegetables

110

Spinach Leaves

Method

Toss spinach leaves, orange segments, and oil in a large bowl.

Fry the venison steak in a heated non-stick pan for 6-8 minutes on each side.

Season venison with salt and pepper and let it rest for a few minutes.

Cut the steak into fine strips and add them to the salad.

Blend olive oil, raspberries, pepper, and lemon juice until combined.

Pass the sauce through a sieve to remove the pips.

Transfer the salad to a bowl and drizzle with the raspberry sauce.