Venison Salad With Beetroot, Apple and Hazelnuts
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 600 g venison loin
- 4 tablespoons olive oil
- pepper
- 3 sprigs thyme
- 1 bunch baby beets
- 8 shallots or 8 baby onions
- salt
- 300 g Baby Spinach, washed
- 1 pink lady apple, finely sliced
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 tablespoons red wine vinegar
- 1⁄4 cup roasted hazelnuts, chopped
directions
- Peel the beetroot and shallots, cut into cubes and place on an oven tray. Drizzle with olive oil and salt and roast until soft and golden brown - about 25 minutes.
- Heat a frying pan, add olive oil and cook the venison loin (I cut it in two) for 3-4 minutes on each side. Transfer to oven to continue cooking until steaks are done. This takes about 5-10 minutes, depending how rare you like it! Allow to rest while you make the salad.
- Toss the warm roasted vegetables with the spinach leaves and apple, season with salt and pepper and dress with the extra virgin olive oil and vinegar. Arrange on serving plate.
- Slice venison steaks into thin strips and arrange on top of the salad. Sprinkle with roasted hazelnuts and serve.
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Reviews
RECIPE SUBMITTED BY
I live in Western Australia, by the beach. I have four children and I cook.
I am excited about the spring and the ensuing summer. So many fruits and vegetables. Beaching and fresh fish.
Endless afternoons and so many excuses to eat good food.
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