Chef Joe’s Tasty Treats

August 22, 2014 | 0 Comments | Filed under: 2014, September 2014

Warm Salad of Venison with Blackberry dressing

Ingredients (Serves 1) 1 Venison steak 1 handful salad leaves 2 tbsp balsamic vinegar 3 tbsp rapeseed oil 10 blackberries or blackcurrants, raspberries, bilberries. 1 shallot finely chopped 1 sprig thyme 10g butter 1 clove garlic 1 tsp red currant jelly Salt and pepper to season

Method Heat a little of the rapeseed oil in a frying pan until hot. Add the Venison steak and cook for a 2-3 minutes or so each side. Remove the venison from the pan and set to one side. Turn the heat down under the pan.

Add the butter to the pan with the shallot, garlic and thyme and cook for 2 minutes, add the balsamic and de-glaze the pan. A little water may be added if the vinegar evaporates too quickly.

Add the blackberries and the redcurrant jelly and cook until the blackberries soften. Set the dressing to one side.

Slice the Venison steak into thick slices. Place the salad leaves in the centre of a large white plate and then lay the venison over and amongst the leaves. Drizzle with a little dressing and the blackberries and garnish with a few edible flowers. Serve immediately.

 

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