Barbecued Venison with Black Fruit Salad & Cherry Dressing

You will need to begin this grilled salad at least a few hours ahead to allow time for the meat to marinate. Popped black rice is a fun, crunchy garnish – it is made the same way as popcorn.

400g venison medallions (available from

butchers and supermarkets)

6 thin slices sourdough bread (dark rye is good) Olive oil for brushing

250g mesclun salad greens

250g mixed dark berries and halved stone fruit,

stones removed 1 cup cherries, stones removed 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1 tablespoon orange juice

¹⁄³ cup olive oil (optional) 1 teaspoon oil

½ cup black rice (uncooked)

Make the dressing first. Place cherries, vinegar, mustard and orange juice in a food processor and process until well combined. With the motor running, drizzle in oil. Season to taste with flaky sea salt and freshly ground black pepper.

Place venison in a non-reactive bowl and toss with ¹⁄³ cup of the dressing. Cover and refrigerate several hours.

Cook venison on a high barbecue grill for about 3-4 minutes each side. Cover with foil until needed.

Brush bread with oil and cook on the barbecue grill until toasted. Arrange mesclun on a serving dish with berries and stone fruit. Add venison and bread, drizzle with dressing and sprinkle with popped black rice if desired.

Popped rice: Heat a medium size pot over high heat. Once hot, add oil to coat the bottom of the pan. Add rice, cover and reduce heat to medium. Shake pan until the rice starts popping. Lower heat and keep shaking pan until the rice stops popping. Take off heat and sprinkle rice with a little salt. Cool. Store in an airtight container until needed. Serves 6