Venison and Wilted Spinach

Venison is just about the most healthy meat you can buy, with virtually no fat. While the venison available in most shops is probably farmed rather than living wild in the woods, it still has a happy life in the open air with plenty of exercise. We're not sure if they sell it at the commissary but you can get it at good farmers' markets.

This recipe is incredibly quick and easy, it just takes a few minutes.

Wash 100g or so per person of salad spinach, spin it a dry in a centrifuge if you have one and put in a salad bowl. Grate some sea salt over the spinach.

Fry the venison steaks over a high heat in a little olive oil for about two minutes per side. Don't ruin by overcooking which dries the meat out. Outside should be charred, inside delicate and virtually raw.

Add salad dressing to the spinach salad. Warmed olive oil with a few slithers of garlic is nice; pumpkin seed oil is maybe even nicer. (Kürbiskernöl in German - available from good German delicatessens)

Spinach salad on a warmed plate, venison on top, perfect!