Ingredients
- Serves 4
- 800g-1 kg venison, Denver leg or loin
- ¼ tsp thyme or rosemary leaves, finely chopped
- Salt and pepper
- 2 Tbsp butter
- 1 Tbsp oil
- Kale salad
- 500g kale, stalks removed
- 1 bunch spring onions, sliced into 3cm lengths
- 500g Jerusalem artichokes, scrubbed and boiled until just tender.
- 100g dried cranberries
- Dressing
- 3 Tbsp balsamic vinegar
- 5 Tbsp olive oil
- Sea salt flakes
- Freshly ground pepper
WARM VENISON, KALE AND JERUSALEM ARTICHOKE SALAD
Method
- Preheat the oven 200C Start by getting all the ingredients together for the salad
- Boil the Jerusalem artichokes, remove the stalks from the kale, and finely slice the leaves and place into a large bowl
- Place the cranberries with the balsamic vinegar in a small saucepan and simmer for a couple of minutes
- Cool slightly
- Heat a frying pan
- Season venison, sprinkle with thyme
- Melt butter in pan and sear venison (2-3 minutes per side)
- Transfer venison to a roasting dish lined with baking paper, roast until done to your liking (up to 10- 14 minutes for rare)
- When your venison is cooked, remove from the oven and rest for at least 5-10 minutes (cover)
- To assemble Add the balsamic cranberries and all the sticky sauce to the kale, drizzle over the olive oil and season lightly with the sea salt flakes and cracked pepper, toss to combine and arrange on the plates
- Slice the venison into thinnish slices, and place nicely on top, drizzle over any meat juices and enjoy!
Comments
Not only is venison such great value for money as the wastage is zero, it has a lot of health benefits too, as it is lower in cholesterol, rich in vitamins and when wild like this the meat is full of wild goodness.
Thanks to Janefield Paeonies and Hydroponics- kale and spring onion; and Red Tussock Venison – Denver leg for providing the ingredients used in the demonstration.
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