Venison platter with hummus and green salsa

This platter is a great way to enjoy quality, lean venison as a starter or with other barbecue meats and salads. The salsa is packed with herbs and the hummus adds a lovely creaminess, creating a dish bursting with flavours and texture.

By Nici Wickes
  • 20 mins preparation plus standing
  • Serves 4 - 6
  • Print


  • 400 g pack venison medallions or steaks, at room temperature
  • 2-4 portobello mushrooms
  • 2 tbsp olive oil
  • Salt and pepper, to season
  • 1/2 cup store-bought hummus
  • 1-2 radishes, thinly sliced
  • 2 tbsp almonds, chopped
  • Ciabatta bread, to serve
Green salsa
  • 1/2 green capsicum, finely diced
  • 1/4 cucumber, finely diced
  • 1/2 cup green herbs – coriander, parsley and basil
  • 1 small garlic clove, minced
  • 1/4 tsp sea salt and decent grind black pepper
  • 1/3 cup quality olive oil
  • 1/4 cup lemon juice or white wine vinegar


  • 1
    Brush the venison and mushrooms with oil. Season.
  • 2
    Heat the barbecue plate to medium-hot and fry the venison steaks for 3 minutes on each side. Rest the meat while the mushrooms cook.
  • 3
    Make the salsa by combining all of the ingredients in a bowl. Leave to sit for 15 minutes, then taste, adjusting the seasoning as needed.
  • 4
    To serve, spoon the hummus onto a flat plate. Top with pieces of sliced venison, cooked mushrooms, radish and chopped almonds. Drizzle the green salsa over top and serve more of this on the side with slices of ciabatta bread.


Makes about 1 cup of salsa.

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