Place the venison steaks on a dish and piece a few times with a form. Rub in the garlic and rosemary and add a pinch of salt and pepper. Rub also with some olive oil and set aside to marinate. Meanwhile, add the pearl barley to a small saucepan and pour enough water to cover it by a few centimetres. Add a pinch of salt, then cover and bring to the boil. Once boiling turn down the heat to a simmer and cook for 15 minutes until the barley is tender.

Using a mortar and pestle, mash half the blueberries, lemon juice, 2 teaspoons of olive oil and some salt and pepper together until a pulpy sauce is formed. Set aside.

Heat a griddle pan over a high heat for 2-3 minutes until smoking hot. Add the venison steaks and fry for 3-5 minutes on each side (if you prefer them well done, cook for longer). Lift the steaks onto a place and cover with foil to set aside. Add the onion to pan and sizzle for 5 minutes until lightly charred.

Serve the salad in bowls. Add barley, orange slices, blueberries, and fried onions. Slice the venison and lay on top of the salad. Add the dressings to coat and garnish with your edible flowers (if desired).