Heat barbecue on medium to high heat. Rub oil over venison and season with salt. Drizzle zucchini, red peppers, asparagus, corn and red onion with olive oil. Cook venison backstraps for 2-3 minutes on each side for medium (do not cook more than medium).
Set meat aside to rest before slicing. Cook zucchini, peppers, asparagus, corn and red onion for 5-10 minutes on barbecue until cooked through.
To make the dressing, shake all ingredients together in a screw-top jar until well combined.
When cool enough to handle, cut corn kernels off the cob using a sharp knife.
To serve, toss salad leaves and cherry tomatoes with barbecued vegetables and venison. Divide between plates and drizzle with raspberry balsamic dressing.
cixnt asq̓ʷlam lut myaɬ ks‿cix̌cəx̌ts. kminc̕aʔnt tə sq̓ʷuct i sƛ̕aʔcinəm i tə c̕ar̓t. kc̕əc̕xʷinaʔnt zucchini, kʷil peppers, asparagus, lipli naʔɬ shʕayk̕ʷ I tə olive oil. nc’ix̌nt i sƛ̕aʔcinəm t̕iʔ asil kəm̓ kaʔɬis minutes i suk̕ʷtiɬc̕aʔ t’awninaʔxʷ (lut ks miyaɬc tʼiʔ put i ks piʔyaqs).
i sɬiqʷ sʔax mi sic nəkʼnikʼənt. pʼiʔqant I zucchini, peppers, asparagus, lipli uɬ kʷil shʕaqʼʷ il cilks-upnkst minutes il barbecue məɬ put pʼiʔyaq.
ɬə kʼulʼnt I kcʼxʷinaʔtn, yicikstmnt yʕayʕat iʔ l atc səlʼpqayn I x̌əx̌ʕalʼ məɬ put Taliʔ marʼərwiʔ.
ɬə səʔax I tkʼmiplaʔs, k_nəkʼnikʼənt I lipli tə x̌ʷayx̌ʷaiyt iʔ nikɬmn.
ɬə ntʼixntʷ, nmrʼwʔiwʼsnt I cherry tomatoes naʔɬ barbecued vegetables naʔɬ sƛ̓aʔcinəm. nututxit məɬ k_cʼəcʼxʷinaʔnt tə ɬʕalaʔ balsamic k_cʼəcʼxʷinaʔnt