Cervena Venison Mango Raspberry Salad: avocado, goat cheese, candied walnuts

Serves 4

 Metric  Imperial 

Chef Diane Halferty, Culinary Adventures, LLC, Corpus Christi, TX

For the Salad

Heat a non-stick frying pan over medium-high heat. Spray Venison with oil. Season with salt and pepper. Add meat to hot frying pan. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 10 minutes. Slice diagonally. Place into a large bowl.

Meanwhile, using a vegetable peeler, run peeler down length of each cucumber to form ribbons. Cut cheeks from mangoes. Cut flesh into cubes. Add mango, walnuts, rocket or greens, avocado, cucumber and raspberries to venison.   Toss gently.

For the Candied Walnuts

Mix corn syrup, sugar, water, and salt in a heavy sauce pan. Stir over low heat until sugar dissolves, boil until candy thermometer says soft ball stage about 238 degrees.

Remove from heat, stir in walnuts, vanilla and cinnamon.

Turn out on waxed paper and pull the nuts apart while cooling.

To Serve:

Drizzle salads with dressing. Season with salt and pepper. Arrange salad on serving plates.  Serve.

 

For the Salad

Heat a non-stick frying pan over medium-high heat. Spray Venison with oil. Season with salt and pepper. Add meat to hot frying pan. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 10 minutes. Slice diagonally. Place into a large bowl.

Meanwhile, using a vegetable peeler, run peeler down length of each cucumber to form ribbons. Cut cheeks from mangoes. Cut flesh into cubes. Add mango, walnuts, rocket or greens, avocado, cucumber and raspberries to venison.   Toss gently.

For the Candied Walnuts

Mix corn syrup, sugar, water, and salt in a heavy sauce pan. Stir over low heat until sugar dissolves, boil until candy thermometer says soft ball stage about 238 degrees.

Remove from heat, stir in walnuts, vanilla and cinnamon.

Turn out on waxed paper and pull the nuts apart while cooling.

To Serve:

Drizzle salads with dressing. Season with salt and pepper. Arrange salad on serving plates.  Serve.

Cervena Venison Mango Raspberry Salad: avocado, goat cheese, candied walnuts

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For the Salad

800 grms Cervena Venison striploin, trimmed

Olive oil cooking spray

Salt and pepper

2 English cucumbers

2 mangoes

1 avocado, peeled, pitted and cubed

½ cup candied walnuts***

170 g goat cheese 

200 g baby Rocket, or Baby Spring Greens, rinsed and dried

1 cup fresh Raspberries

½ cup raspberry-walnut vinaigrette

1 ¾ pounds Cervena Venison striploin, trimmed

Olive oil cooking spray

Salt and pepper

2 English cucumbers

2 mangoes

1 avocado, peeled, pitted and cubed

½ cup candied walnuts***

6 ounces goat cheese 

6 ounces baby Rocket, or Baby Spring Greens, rinsed and dried

1 cup fresh Raspberries

½ cup raspberry-walnut vinaigrette

For the vinaigrette

1 part Raspberry Vinegar

2 parts Walnut Oil

Salt and pepper

1/2 teaspoon Dijon mustard

1 part Raspberry Vinegar

2 parts Walnut Oil

Salt and pepper

1/2 teaspoon Dijon mustard

For the Candied Walnuts

1 Cup Granulated sugar

2 teaspoons corn syrup

1/3 cup water

1/2 teaspoon salt

1/2 teaspoon vanilla

1 teaspoon ground cinnamon

2 Cups shelled Walnuts

1 Cup Granulated sugar

2 teaspoons corn syrup

1/3 cup water

1/2 teaspoon salt

1/2 teaspoon vanilla

1 teaspoon ground cinnamon

2 Cups shelled Walnuts