2 tbsp lemon juice
5 tbsp Olive oil
2 cloves Garlic, crushed
1 pinch salt and fresh ground black pepper
225g Venison steaks
350g waxy potatoes, small
175g French beans, fine, trimmed & blanched 3 mins.
3 large eggs
2 large tomatoes
1 can anchovy fillets
50g black olives
For the garlic dressing
6 tbsp extra virgin olive oil
2 tbsp red or white wine vinegar, or lemon juice
2 cloves Garlic, crushed
0.5 tsp Dijon mustard
2 tbsp capers, rinsed
3 tbsp chopped mixed herbs
1 pinch salt and fresh ground black pepper
Whisk all ingredients for dressing together in small saucepan and leave to infuse.
Mix lemon juice, olive oil, garlic, salt and pepper in non-metallic dish. Add steaks and toss to coat in marinade. Cover and marinate for 1 hour.
Boil potatoes in salted water for 15 minutes, adding French beans 4 minutes before potatoes are ready. In separate pan, cover eggs with cold water. Bring to the boil and boil for 10 minutes from boiling. Drain and cover with cold water. Peel and quarter eggs.
Drain potatoes and beans. Remove beans to bowl, slice potatoes thickly and add to beans, moistening with little dressing.
Pile potatoes and beans into shallow serving dish. Arrange sliced tomatoes and quartered eggs on top. Heat a ridged griddle pan or heavy skillet until smoking. Drain venison and cook for 2-3 minutes on each side. Pile into centre of salad.
