Venison Salad With Beetroot Apple And Hazelnuts Recipes
BEET AND APPLE SALAD
Steps:
- Toss the apple, celery and shallots in a bowl with the lemon juice.
- Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.
Nutrition Facts : Calories 243 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 197 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 4 grams, Sugar 16 grams
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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