Cervena venison salad with rocket and beetroot

Servings4 INGREDIENTS

 

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

 

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.

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