Venison with Goat’s Cheese, Figs and Honey on a Farro and Broad Bean Salad

, from Issue #71. March, 2017
Photography by Josh Griggs.
Venison with Goat’s Cheese, Figs and Honey on a Farro and Broad Bean Salad

This is my perfect any-night dinner – for entertaining or just a family meal. Lamb rump or shortloins can be used in place of the venison. 

Serves: 4–6


1–2 venison roasts, depending on how many you want to serve
1 bag broccolini, blanched
100 grams aged goat’s cheese, sliced
2–4 figs, quartered
runny honey
sea salt and black pepper
¾ cup farro, rinsed and drained
4 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
2 cups broad beans, blanched and peeled
handful mint leaves


Preheat the oven to 200°C fan bake.

Salad: Cook the farro in boiling water for about 15 minutes or until just tender. It will still have a slightly chewy texture. 

Drain and rinse in cold water then drain well again. 

Whisk the olive oil, lemon juice and garlic in a large bowl and stir in the farro and broad beans. Rip most of the mint and add.

Venison: Season with salt and pepper.

Heat a little oil in an ovenproof sauté pan and when hot, sear the venison on all sides. Transfer to the oven and roast for about 16 minutes for medium-rare meat. Set aside, loosely covered and rest for 10 minutes.

To serve: Divide the salad between plates and top with the broccolini. Slice the venison and arrange over the salad. 

Add the goat’s cheese and figs and drizzle both with honey and a grind of pepper and scatter over the remaining mint.