Mexican Venison with Quinoa Salad

Steps

1. Marinate venison Bring a medium pot of salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Pat venison dry, season and place in a bowl along with first measure of Mexican tomato salsa. Toss and leave to marinate.
2. Cook quinoa Cook quinoa in pot of boiling water for about 12 minutes. Add corn and cook a further 3 minutes, until quinoa is tender with a slight bite. Drain, rinse under cold water then drain well.
3. Finish salad Thinly slice lettuce and halve cherry tomatoes. Place in a large bowl along with cooked quinoa, lemon juice and a drizzle of oil. Toss and season to taste.
4. Cook venison 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. Rest, covered for a few minutes before slicing thinly against the grain. Alternatively, cook venison on BBQ.
5. Make mayo While venison rests, combine second measure of Mexican tomato salsa and mayonnaise. Cut lime into cheeks.
6. Serve Mexican mayo topped with salad and venison. Dollop with remaining Mexican tomato salsa and lime cheeks on the side.