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Deer fillet mignon salad

  • 20/04/2016
  • Easy
  • 4
  • 30 min

Premium venison cut dressed with lemon juice, mustard and selected spices, combined with fresh baby spinach leaves and apple wedges make a perfect salad.


  • 500 g deer fillet mignon (300 g)
  • 1 tbsp Vegeta No MSG Grill
  • 40 ml olive oil
  • 300 g baby spinach leaves
  • 250 g Golden Delicious apple
  • Dressing:
  • 2 tbsp lemon juice, squeezed fresh
  • 1 tsp mustard tarragon
  • 50 ml extra virgin olive oil
  • ¼ tsp chili powder
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • salt
  • black pepper crushed


  1. 1.
    Trim the deer fillets, rinse and pat-dry with paper towels.
  2. 2.
    Sprinkle with 1 spoonful of Vegeta No MSG Grill , drizzle over with olive oil, and allow to rest for about 30 minutes.
  3. 3.
    Put the marinated fillets into a hot griddle pan and cook on all sides until they turn a nice colour. Remove and keep warm.
  4. 4.
    Combine lemon juice, mustard, thyme, basil, chili, olive oil, salt and pepper, and mix well to blend.
  5. 5.
    Trim and thoroughly wash the spinach and transfer to a large salad bowl. Add sliced apples and grilled deer fillet mignon cut into bite-size pieces, add the dressing and toss well.


Serve immediately.


You can use baby beef instead of venison. All game, including venison is strongly aromatic. Marinating will tenderize the meat and remove some of the smell that some people find too strong. Deer meat contains all the important vitamins at optimum values, as well as a good iron ratio (3.0 mg per 100 g). Lean venison contains 21% protein and 4% fat; energetic value is 120 kcal per 100 g.