Pickled Blackberries and Warm Venison Salad

Venison salad recipes that will have you in a pickle!

If you are looking for versatile venison salad recipes then look no further. This recipe can be adapted to suit whatever ingredients that you have at hand. If it is wintertime it is one that can be served upon thinly sliced roasted root vegetables.

Large bowl
Plates or large shallow bowls
Sharp chopping knife
Frying pan or baking tray (depending on how you want to cook your venison)


  • 300g (10oz) venison haunch, fillet or loin

  • 3 tablespoons of olive oil or walnut oil

  • 4 portions (2small bags) of baby spinach leaves and mixed herbs

  • Sea salt flakes and black pepper to season

  • 1 capful of cider or white wine vinegar

  • Pickled blackberries or caperberries (see the section below on how to make these)


  • Take your salad leaves and herbs and put them into a bowl and sprinkle some flaked sea salt and black pepper over them.
  • Add some vinegar and oil over the salad and mix well.
  • Divide the salad onto large shallow bowls or plate
  • Cook your venison how you like it – see here for cooking instructions.
  • Once your venison is cooked thinly slice it and pile it over the salad
  • Pour any meat juices over the salad for flavouring
  • Sprinkle with pickled blackberries or caperberries (see below on how to make these)


    How to make pickled blackberries or caperberries:

    Great as a relish for steaks and roasts and with cold smoked venison. The extra juices can be used as sauces and they keep indefinitely.

    What you need:

    • Large mixing bowl
    • A hot sterilised jar and seal


    • 200g (7oz) of blackberries or caperberries
    • 1550g (5 1/2 oz) of caster sugar
    • 100ml (3 1/2 fl.oz) of cider vinegar
    • 2 crushed, cardamom pods
    • 1/8 teaspoon of cloves
    • 1/4 teaspoon of cinnamon
    • 1/4 teaspoon of allspice
    • 1/2 teaspoon of ginger


    1. Add all ingredients into a bowl apart from the vinegar and mix well
    2. Leave the bowl and its contents somewhere safe overnight
    3. The next day heat the vinegar to a slow boil
    4. Add in the blackberry or caperberry and spice mix
    5. Simmer for 10-15 minutes
    6. Put all cooked ingredients into a hot, sterilised jar and seal it.

    Want to know more?

    If this has got you ready to get the cooking utensils out and get cooking and you want to know more great deer meat recipes then check out all the recipes in this section of our website. Here at Downfield Farm, we do all our own venison farming and processing. We provide high standards of venison from field to fork. If you are looking to buy quality venison meat then visit our online Venison Shop, call us on 01337 830237 or email us here. We look forward to hearing from you..

    *From The Venison Bible by Nichola Fletcher

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