Venison Salad With Beetroot, Apple and Hazelnuts

Total Time
30mins
Prep 30 mins
Cook 0 mins

I found this on the internet when challenged to cook venison for the first time. Thankfully all went well, so here it is. I made bulk amounts of this salad, so the measurements may be a bit out.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Slice venison steaks into thin strips and arrange on top of the salad. Sprinkle with roasted hazelnuts and serve.

Reviews

(1)
Most Helpful

I choose to cook dinner tonight and we had some beutiful spinach in the fridge, i chose this recipe because we love venison in my family, also i eat 3 apples a day and of course, they are pink lay. i loved the taste of the shallots and betroot together. Thanks for posting, Miss Pixie x x x :)

Perfect Pixie February 03, 2007

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