The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Peruvian-style British Venison & Blood Orange Salad
Melt-in-your-mouth, slow-cooked British Venison takes all the hard work away. Simply simmer in a fiery ancho sauce, then top with vibrant orange & zesty pickled onion. Serve alongside fluffy brown rice to soak up all the flavour.
Prep in 10
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 1 blood orange
- 80g sugar snap peas
- 1 unwaxed lime
- 1 onion
- 40g rocket
- 2 tbsp tomato purée
- 1 handful of fresh coriander
- 1 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 15ml hot honey (honey, chilli extract)
- 1 tsp ground cumin
- 275g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 3 garlic clove
Nutritional Information
Calories: 517
Protein: 42g
Carbs: 55g
Fat: 14g
Ingredients
- 1 blood orange (use half)
- 1 unwaxed lime (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 onion (use half)
- 140g slow cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 80g sugar snap peas (use half)
- 2 tbsp tomato purée (use half)
- 1 tsp ground cumin (use half)
- 1 tbsp ancho spice blend (use half) (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 1 handful of fresh coriander (use half)
- 40g rocket (use half)
- 3 garlic clove
Nutritional Information
Calories: 538
Protein: 46g
Carbs: 57g
Fat: 14g
Peruvian-style British Venison & Blood Orange Salad
Melt-in-your-mouth, slow-cooked British Venison takes all the hard work away. Simply simmer in a fiery ancho sauce, then top with vibrant orange & zesty pickled onion. Serve alongside fluffy brown rice to soak up all the flavour.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a medium bowl, a measuring jug & a grater
Prep time
- Finely slice the onion. Finely grate the garlic. Halve the lime. Finely chop the coriander
- Halve the orange, then with a small knife, peel and remove all the piths and carefully cut out the segments
Pickle the onion
- To the medium bowl, add the orange segments, hot honey and half the onion
- Squeeze in the juice from the lime, then add a pinch of salt and toss to coat. Leave to pickle
Simmer simmer
- Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the remaining onion and cook for 4-5 mins
- Add the garlic, ancho spice blend, tomato puree and cumin. Cook for 1 min
- Add the venison (with all its juices from the bag) and 300ml water (150ml for 1 person). Bring to the boil and simmer for 5-7 mins, until the venison is tender. Using two forks, shred the venison
- Add the sugar snap peas and cook for a further 3 mins, until softened
Heat up the rice
- Heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until piping hot. Season with a pinch of salt
- Stir through half the coriander
Plate up
- Taste the venison and season if needed
- Toss the rocket through the pickled onion. Share the venison, rice and salad between bowls. Garnish with the remaining coriander
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