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Pomegranate and peppercorn venison fillet with salsa

This healthy dish is packed full of flavours from an array of herbs and spices. Venison is a lean meat and couscous is a healthy alternative to rice.


  • 1 piece venison fillet approximately 1-1/2 kg in weight, sliced into medallions approx. 1cm thick

  • 6 tbsp pomegranate molasses or good quality honey

  • 3 tbsp mixed peppercorns, crushed

  • 2 tsp sea salt

  • 2 tbsp light olive oil

  • For the salad

  • 100g / 4oz medium bulgur wheat

  • juice of a lemon

  • 3 tbsp extra virgin olive oil

  • 1 large aubergine, cut into small dice

  • 4 tbsp light olive oil

  • 4 ripe vine tomatoes, de-seeded and finely chopped

  • 2 tbsp each of chopped fresh coriander, parsley and mint

  • sea salt and freshly ground black pepper

  • For the herb & chilli salsa

  • 3 tbsp extra virgin olive oil

  • 1 tbsp pomegranate molasses or honey

  • 1 tbsp lemon juice

  • 2 handfuls fresh coriander, well picked

  • 2 handfuls flat leaf parsley, well picked

  • 1 green finger chilli, de-seeded and chopped

  • 3 tbsp pomegranate seeds

  • 75g/3oz good quality green olives, stoned & roughly chopped (not stored in brine!)


  • 1.

    Boil the bulgur wheat in salted boiling water for 4-5 minutes then drain well and place in a large mixing bowl. Mix in the lemon juice and two tablespoons of the extra virgin olive oil.

  • 2.

    Using a pastry brush cover the fillet pieces with the molasses.

  • 3.

    Mix the salt into the peppercorns and then roll each piece of venison in the mixture so that they are evenly coated.

  • 4.

    Heat a large griddle pan, add the oil and griddle the meat on both sides for a couple of minutes. The venison will now be medium-rare – you can cook for longer if you prefer your meat to be medium or well-done.

  • 5.

    Heat a large frying pan with two tablespoons of the light olive oil.  Tip in half the aubergine cubes, season with plenty of salt and black pepper. Fry over a high heat until really crispy, drain well on kitchen paper.

  • 6.

    Repeat with remaining aubergine cubes. Allow to cool slightly before mixing into the bulgur wheat. Stir well.

  • 7.

    Make the dressing for the salad by whisking the molasses and lemon together in a small bowl. Season generously with salt and black pepper and then slowly whisk in the oil to form a smooth emulsion.

  • 8.

    Just before serving put all the remaining ingredients into a large bowl and toss with two thirds of the dressing.

  • 9.

    To serve place a good spoonful of the salad in the centre of each serving plate or on one large platter and arrange the venison on top. Finish by drizzling the remaining dressing around the plate.

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