Venison Salad With Beetroot Apple And Hazelnuts Recipes

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VENISON SALAD WITH BEETROOT, APPLE AND HAZELNUTS



Venison Salad With Beetroot, Apple and Hazelnuts image

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.

Provided by kodi_inoz

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 197.3, Fat 17.2, SaturatedFat 2.2, Sodium 43.2, Carbohydrate 10.4, Fiber 2.2, Sugar 2.8, Protein 3

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