Pan-Fried Juniper & Pink Peppercorn Venison Steaks with a Cherry, Chard & Feta Grain Salad

Venison is not just for autumn and winter. This delicious lean meat is available all year round and somehow feels a little bit fancy whenever I have it at home. Fried in a juniper, pink peppercorn and herb butter with lashings of butter, it’s a really easy way to elevate the meat without extra effort, while the fruity sweetness from the cherries works beautifully with the gamey flavour of the meat. Cherries and rainbow chard are also bang in season and a feta, walnut grain salad with a moreish dressing just helps bring everything together.