Warm venison salad with a sweet and spicy rice wine vinegar dressing

Yeah, bit of a venison them going here. This is a great way to use up small off cuts if you've purchased a large venison. Too, if you've roasted some venison and have leftovers, you could just heat it under the broiler and use that.

Ingredients:
one or two small venison rump steaks, removed from the fridge a hour before cooking or some left over cooked venison
mixed lettuce leaves and/or rocket leaves, washed
red onion, sliced
capsicum, siced
carrot, julienned (i.e. cut into matchsticks)
tomato, cut into wedges
rice wine vinegar
small, fresh chilli, sliced
couple garlic cloves, crushed
a little brown sugar

In a cup or other small vessel, combine the rice wine vinegar with the chilli, garlic and brown sugar. Cover and refrigerate for a couple of hours to let flavours develop.

Season the venison steaks with sea salt and black pepper. Fry over a medium heat for maybe three minutes a side. Season wiht a little extra salt and pepper. Rest for five minutes.

Meanwhile, place the salad ingredients in a bowl. Toss to combine.

Slice the venison finely and mix through the salad. Pour rice wine vinegar over the salad.