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.


  • Olive oil
  • backstraps/8 medallions Venison
  • 2 Red peppers, cut into 2 cm thick wedges
  • Zucchini, sliced 1 cm thick
  • 1 bunch Asparagus, trimmed
  • 1 Red Onion, peeled and cut into 1cm wedges
  • 2 Corn Cobs, husks removed
  • small basket Cherry tomatoes, halved
  • 4 handfuls Baby spinach
  • 1/2 cup Raspberries, fresh or thawed from frozen
  • 1/4 cup Balsamic Vinegar
  • 3 Tbsp Extra virgin olive oil
  • 1 tsp Runny honey
  • 1 Lemon, for the juice