
Rachel Allen
from
Market Kitchen
Pink-hued venison fillet and beetroot rounds look stunning against the green leaves in this salad from Rachel Allen
Pink-hued venison fillet and beetroot rounds look stunning against the green leaves in this salad from Rachel Allen
Venison salad with beetroot crisps
Method
2. For the dressing: mix all the dressing ingredients together in a jar, shake to mix and season.
3. In a deep fryer (or a deep frying pan with 4 cm hot oil) fry the beetroot slices until crisp. Drain on kitchen paper and season. Do not cover otherwise the beetroot will go soggy.
4. Heat a griddle pan over a high heat, and allow to get really nice and hot, it should be just smoking. Season the venison with salt and cook on the hot griddle, about 2 minutes on each side. When it is cooked, take it off the pan and allow to rest for a minute then slice into 1/2 cm slices.
5. Toss the salad leaves with the dressing and arrange on plates. Arrange the slices of venison over the top and sprinkle with the toasted hazelnuts and the slices of crisp beetroot.
Prep:
15 min
Cook: 10 min
Cook: 10 min
Ingredients
200g venison filletdrizzle Olive oil
2 raw beetroot, peeled and very thinly sliced
oil, for deep frying
4 handfuls seasonal salad leaves
2 tbsp toasted hazelnuts, roughly chopped
For the dressing
2 tbsp extra virgin olive oil1 tbsp red wine vinegar
1 large garlic clove, crushed
1/4 tsp Dijon mustard
Top Sponsored Searches
Advertisement
You may also like
Like this recipe?
Print
Print this recipe
Save
Save this recipe to My Recipe Book
Share
Email to a friend
Offers & Promotions
Save money on shopping bills
Special offers on wine



















