Recipe

Venison with baby beet salad and raspberry vinaigrette

The gamey flavour of venison, naturally sweet beets and a tangy raspberry vinaigrette make for a spectacular salad.

Dec 31, 2010 1:00pm
  • 15 mins preparation
  • 1 hr cooking
  • Serves 6
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Ingredients

Venison with baby beet salad and raspberry vinaigrette
  • 12 baby red beetroots (beets) (300g)
  • 12 baby golden beetroots (beets) (300g)
  • 1/3 cup (80ml) olive oil
  • 1 kilogram (2 pounds) venison tenderloin
  • 12 shallots (400g)
  • 100 gram (3 ounces) baby spinach
  • 1/3 cup (50g) sunflower seeds, roasted
Raspberry vinaigrette
  • 75 gram (2½ ounces) raspberries
  • 1/3 cup (80ml) raspberry vinegar
  • 1/3 cup (80ml) olive oil
  • 1 clove garlic, crushed
  • 1/4 cup fresh tarragon leaves
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh flat-leaf parsley leaves

Method

Venison with baby beet salad and raspberry vinaigrette
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Trim beetroot; reserve 100g (3 ounces) of the nicest, smallest leaves. Wash all beetroot well. Place in a roasting pan; drizzle with half the oil. Cover with foil; roast for 30 minutes or until tender. Stand for 10 minutes. When cool enough to handle, remove skins (the skins should slip off easily, if not use a small knife). Cut beetroot in half.
  • 3
    Meanwhile, tie venison with kitchen string at 3cm (1¼-inch) intervals to form an even shape; season. Heat remaining oil over high heat in a large ovenproof frying pan; cook venison, turning, for 8 minutes or until browned all over. Add shallots; roast in the oven 20 minutes for medium-rare venison or until cooked as desired. Cover with foil; rest for 10 minutes. Cut venison into 1cm (½-inch) slices.
  • 4
    To make raspberry vinaigrette; place ingredients in a screw-top jar; shake well. Season to taste.
  • 5
    Place beetroot and reserved beetroot leaves in a large bowl with spinach, seeds and half the vinaigrette; toss to combine. Place salad on a platter; top with raspberries. Serve salad with venison; drizzle with remaining vinaigrette.

Notes

You can use beef tenderloin instead of the venison if you like.

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