Ingredients

Steps

• 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.