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

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.