NZ VENISON SALAD…NOT YOUR AVERAGE SALAD!

I’ve been working with New Zealand Venison for years and years now and I’m never disappointed by it’s fabulous quality and versatility.

I love to create easy and healthy recipes as well as more luxurious ones and this Venison salad is no exception. Its very easy to throw together and tastes simply delicious. Eaten as a starter or light lunch or with a glass of chilled Rose during a summer BBQ, it’s the perfect dish to show case this fabulous product.

Serves 4

Prep time 25 minutes

Cook time 15 minutes

Ingredients

400g Venison, cut from Denver leg cut or loin

Black pepper and salt

2 tbsp rape seed oil

For the Salad

100g Beetroot, raw and shaved

2 large oranges, segmented

75g toasted hazelnuts

150g brussel sprouts, shaved

75g breakfast radishes, shaved

2g roughly chopped flat leaf parsley

Dressing

1 tbsp whole grain mustard

1 tbsp runny honey

1 tbsp apple cider vinegar

200mls rape seed oil

100mls hazelnut oil

Method

Preheat oven to 200oc

Drizzle the Venison in oil and coat generously in black pepper and sea salt.

Pour the remaining oil into a large frying pan and turn the heat to high. Lay in the pepper crusted venison and seal on all sides until well browned and caramelised.

Remove from the pan, transfer to a tray and finish cooking in the oven for 6-8 minutes.

When the venison is cooked, remove from the oven and leave to rest while you make the salad.

Mix the shaved beetroot with the orange segments, the shaved brussel tops and the radishes in a bowl. Add the parsley and the toasted hazelnuts.

Now make your dressing. Mix with wholegrain mustard with the honey and the vinegar. Slowly add both the oils and whisk until the dressing is emulsified. Season with salt and pepper.

Pour half the dressing over the salad and mix well. Taste and season with salt and pepper.

Portion the salad and slice the venison. Lay the venison on top and drizzle over a final bit of dressing.