Ingredients
- Serves 4
- 1 Tbsp fresh rosemary leaves, chopped finely
- 1 tsp cracked black pepper
- 450 g venison fillet
- 1 Tbsp butter
- 1 Tbsp oil
- 250 g silver beet or baby spinach, washed and drained well
- Handful flat leaf parsley, leaves only
- 1 large beetroot, boiled or roasted, peeled and diced
- 1 red onion, sliced thinly
- 2 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- Sea salt flakes and cracked black pepper
WARM VENISON, BEETROOT AND SILVERBEET SALAD
Method
- Method Begin by separating the leaves from the stalks from the silver beet
- Bring a medium sized pot with salted water to the boil
- When boiling add the silver beet stalks and cook for 2 minutes, then add the leaves and cook for 1 minute further
- Drain immediately and cool
- Rub all the chopped rosemary over the venison fillet with sea salt and freshly ground black pepper
- Place butter and oil in a frying pan over high heat, add the venison and sear for about 4-5 minutes each side
- Remove from heat and cover with foil, rest for 5 minutes
- In a bowl add the silver beet leaves and stalks, beetroot, onion and season lightly with salt and cracked pepper, drizzle over a little dressing and toss lightly to combine
- Place onto a warm plate, and slice the venison thinly across the fillet
- Place onto the warmed silver beet salad and mix a teaspoon or two of Bouche’s Cherry Pinot sauce with two tablespoons of the balsamic dressing, mix well and drizzle over venison and serve immediately
Comments
Thanks to RED TUSSOCK VENISON for providing the venison, to GODDARDS for the silverbeet, and to BOUCHE for the sauce used in the demonstration.
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