WARM VENISON, BEETROOT AND SILVERBEET SALAD » Otago Farmers Market

Ingredients

• Serves 4
• 1 Tbsp fresh rosemary leaves, chopped finely
• 1 tsp cracked black pepper
• 450 g venison fillet
• 1 Tbsp butter
• 1 Tbsp oil
• 250 g silver beet or baby spinach, washed and drained well
• Handful flat leaf parsley, leaves only
• 1 large beetroot, boiled or roasted, peeled and diced
• 1 red onion, sliced thinly
• 2 Tbsp extra virgin olive oil
• 1 Tbsp balsamic vinegar
• Sea salt flakes and cracked black pepper