Cervena venison salad with rocket and beetroot
- 1 Cervena venison tenderloin (silver skin removed)
- 1 fresh beetroot julienned
- 1 celery stick julienned
- 1 bunch small rocket leaves
- 1 cup toasted walnuts
- ½ cup walnut or hazelnut oil
- ½ cup red wine vinegar
- 2 shallots diced finely
- 1 tbsp mild mustard
- fresh chives
- 1 parsnip sliced with peeler
- 1 bunch Chives finely sliced
- ½ glass red wine
- salt
- Pepper
Method
Season the venison with salt and pepper and sear on a hot plate for 8 –10 minutes turning frequently until all sides are browned then set aside to rest. Cook the shallots in the red wine and vinegar, then set aside to cool. Add the mustard and the toasted walnuts and drizzle in the oil, beating vigorously with a whisk. Season with salt and pepper. Warm oil in shallow pan. Add parsnip strips and slowly fry until golden. Remove parsnip from oil and place on paper towels.
crisp.
To serve
Slice the meat and arrange with the rocket leaves. Dress with a little oil, garnish with the julienne of vegetables and pour the vinaigrette around. Garnish with parsnip, chopped chives, and the toasted walnut halves.
Servings4
INGREDIENTS
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Method Season the venison with salt and pepper and sear on a hot plate for 8 –10 minutes turning frequently until all sides are browned then set aside to rest. Cook the shallots in the red wine and vinegar, then set aside to cool. Add the mustard and the toasted walnuts and drizzle in the oil, beating vigorously with a whisk. Season with salt and pepper. Warm oil in shallow pan. Add parsnip strips and slowly fry until golden. Remove parsnip from oil and place on paper towels. To serve Slice the meat and arrange with the rocket leaves. Dress with a little oil, garnish with the julienne of vegetables and pour the vinaigrette around. Garnish with parsnip, chopped chives, and the toasted walnut halves. |
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