VENISON SALAD WITH BEETROOT, APPLE AND HAZELNUTS
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
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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