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    Warm venison salad with raspberry sauce.

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    Warm venison salad with raspberry sauce.

    Post  Admin on Fri Apr 26, 2013 2:15 pm

    Less than 30 mins
    preparation time
    10 to 30 mins
    cooking time
    Serves 1



    Ingredients
    110g/4oz spinach leaves

    1 orange, peeled and cut into segments

    drizzle of vegetable oil

    1 venison steak

    salt and freshly ground black pepper

    For the sauce
    1tbsp olive oil

    110g/4oz raspberries

    freshly ground black pepper

    lemon, juice only

    Preparation method
    1.To make the salad, place the spinach leaves, orange segments and oil in a large bowl and toss together.

    Technique: Segmenting citrus fruit .Watch technique
    1:14 mins2.Meanwhile, heat a little oil in a non-stick frying and fry the venison steak on both sides until cooked to your liking (the cooking time for medium to well-done will be about 6-8 minutes on each side; adjust the cooking time accordingly). Season, to taste, with salt and freshly ground black pepper.

    3.Remove the venison steak from the heat and allow to rest for a few minutes. Cut the steak into fine strips and add them to salad.

    4.For the sauce, blend the olive oil, raspberries, pepper and a squeeze of lemon juice in a blender to combine. Pass through a sieve into a clean bowl to remove the pips.

    5.To serve, transfer the salad to a large serving bowl and drizzle the raspberry sauce over.


      Current date/time is Mon Oct 23, 2017 7:32 am