Mexican Venison with Quinoa Salad

Steps

1. Bring a medium pot of salted water to the boil. Preheat BBQ grill or hot plate to mediumhigh (if using). Prepare corn, lettuce and lime. Pat venison dry, season and place in a dish along with first measure of Mexican tomato salsa. Toss to coat well and set aside to marinate.
2. Cook quinoa in pot of boiling water for about 12 minutes. Add corn kernels and cook a further 3 minutes, until quinoa is tender with a slight bite. Drain, rinse under cold water then drain well.
3. Place quinoa and corn in a large bowl along with remaining quinoa salad ingredients. Season and toss with a drizzle of olive oil.
4. When quinoa has 10 minutes cook remaining, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook venison for 2-3 minutes each side, for medium-rare (depending on thickness) or until cooked to your liking.
5. Set venison aside to rest for about 5 minutes before slicing thinly against the grain. While venison rests, combine second measure of Mexican tomato salsa and mayonnaise.
6. To serve, divide Mexican mayo between plates and smooth out. Top with quinoa salad, slices of Mexican venison and dollop with remaining Mexican tomato salsa.