Cervena venison, beetroot, orange, and hazelnut salad
- Venison
- 400 g Cervena Venison Denver leg
- 2 tbsp rapeseed oil
- Salad
- 150 g brussels sprouts shaved
- 100 g Beetroot shaved
- 75 g toasted hazelnuts
- 75 g breakfast radishes shaved
- 10 g Flat leaf parsley roughly chopped
- 2 large oranges segmented
- Dressing
- 200 ml grapeseed oil
- 100 ml hazelnut oil
- 1 tbsp whole grain mustard
- 1 tbsp runny honey
- 1 tbsp apple cider vinegar
Method
Cervena Venison
Preheat oven to 200°c. Drizzle the Cervena Venison in oil and season generously with salt and pepper.
Pour the remaining oil into a large fry pan and turn the heat to high. Brown and seal the venison on all sides. 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.
Salad
Mix the beetroot, Brussels sprouts, orange segments, and radishes in a bowl. Add the parsley and toasted hazelnuts.
Now make your dressing. Mix the wholegrain mustard with the honey and vinegar. Slowly add both 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.
To serve
Portion the salad, slice the venison, lay it on top, and drizzle with the remaining dressing.
Servings4
Prep Time25minutes
Cooking Time15minutes
INGREDIENTS
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Method Cervena Venison Preheat oven to 200°c. Drizzle the Cervena Venison in oil and season generously with salt and pepper. Pour the remaining oil into a large fry pan and turn the heat to high. Brown and seal the venison on all sides. 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. Salad Mix the beetroot, Brussels sprouts, orange segments, and radishes in a bowl. Add the parsley and toasted hazelnuts. Now make your dressing. Mix the wholegrain mustard with the honey and vinegar. Slowly add both 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. To serve Portion the salad, slice the venison, lay it on top, and drizzle with the remaining dressing. |
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