Seared Impala Rump, Gooseberry and Carrot Salad with Fennel Seed Dressing

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      10 min

Appears in

Meat Manifesto

Meat Manifesto

By Andy Fenner

Published 2017

  • About

Venison is characteristically lean, so it lends itself perfectly to salads. You can ramp up the flavours with interesting, seasonal ingredients in the dressings. I’ve used impala in this recipe, but most cuts (except shanks and neck which need long, slow cooking) also work. A deboned loin of venison could be roasted whole, for example, and sliced into steaks afterwards.

Ingredients

Method