Balsamic Venison Filet Salad With Pears and Blue Cheese

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READY IN: 3hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the fillets and pat dry.
  • Pour olive oil in a bowl and mix in the game spice and rub into the fillets.
  • Allow to sit for 2 hours.
  • In the meantime, wash the lettuce and rip into eatable pieces and put in bowl.
  • Chop green onions and blue cheese and them and the walnuts to the bowl.
  • Heat pan on medium-high heat and fry the meat for 1 minute on each side.
  • Add 30g of butter, drained mushrooms, and garlic. Cook, stirring often, for 5 minutes.
  • Add the red wine and balsamic vinegar and cook, stirring to deglaze the pan.
  • Once the venison is cooked to the thickest part hits 55C (about 130 F) remove it and allow to cool.
  • Add the remaining butter to the red wine sauce and cook briskly until reduced by half. Cool for 5 minutes.
  • Deseed pear and slice into bite-slices.
  • Add the pears to rest of salad and toss.
  • Slice the fillets into bite-sized slices.
  • Put some salad in a bowl and pull venison on top.
  • Spoon the wine sauce and mushrooms over the salad.
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