Salad Composition Fruit Summer Dressing, with Green Asparagus and Deer from Charcoal Grill

5 from 3 votes
Total Time 11 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 330 kcal


Salad and fruit summer dressing

  • 2 Organic oranges
  • 1 Lemon
  • 2 Mangoes
  • 60 ml Walnut oil
  • 35 ml Raspberry vinegar
  • 1 tbsp Honey
  • 1 pinch Chilli red, roughly chopped
  • 1 pinch Salt
  • 1 pinch Pepper
  • 500 g Leaf salads
  • 1 Pomegranate


  • 5 Deer steak
  • 10 tbsp Olive oil
  • 1 tbsp Herbs de Provence
  • 4 Garlic cloves
  • 1 Sprigs of basil
  • 4 Rosemary sprigs
  • 3 Sprigs of thyme
  • 2 Lavender
  • 15 Juniper berries
  • 4 Bay leaves
  • 12 Black peppercorns
  • 12 Red peppercorns

Green asparagus

  • 20 Asparagus green
  • 1 pinch Coarse salt
  • 1 pinch Pepper


For the fruit summer dressing

  • Squeeze out the oranges, lemon and mango in a bowl. Stir in the walnut oil, raspberry vinegar and honey in the juice. Season to taste with salt and pepper and the chilli flakes.
  • Cut the pomegranate in half and use a spoon to remove the seeds from the back. Peel the mango and cut into cubes. Put the dressing and 2 bowls with the mangoes and pomegranate seeds in the refrigerator.

For the venison steak

  • Mix 10 tablespoons of olive oil with herbs from Provence (pickled herbs with garlic; dried herbs can also be used).
  • The rosemary, thyme and lavender are roughly chopped and added to the oil. The juniper berries, peppercorns, bay leaves and garlic are crushed in a mortar and then added to the oil.
  • Place the steaks in the marinade, mix everything well and place in a large freezer bag. Place the bag in the refrigerator for at least 10 hours. Turn every 2 hours.
  • The venison steaks are removed from the marinade and dabbed off. It is important that there are no more herbs on the meat. These burn when grilled and taste bitter.
  • After resting for 10 minutes, the steaks are grilled on all sides on the charcoal grill. Then place the meat in a place on the grill with a lower temperature (approx. 80 ° C).

The green asparagus

  • Marinate 8:30 minutes before grilling. The asparagus ends are cut off approx. 5 cm.
  • Place the asparagus in a baking dish and drizzle with olive oil. Season to taste with coarse salt and pepper from the mill. Mix everything well and let rest for 30 minutes.
  • The green asparagus is grilled on the charcoal grill on full heat for about 8-12 minutes. The tender asparagus tips can be protected from the high heat by placing aluminum foil underneath them.

For serving

  • Wash the salad and arrange on 5 plates. Drizzle generously with the dressing and distribute the mango pieces and pomegranate seeds decoratively over the salad and on the plates.
  • Cut the venison steaks diagonally and place them on the plates next to the salad. Arrange 4 stalks of asparagus on the salad.


Serving: 100gCalories: 330kcalCarbohydrates: 4.6gProtein: 1gFat: 34.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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