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.
- 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
- 1Preheat oven to 180°C (160°C fan-forced).
- 2Trim 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.
- 3Meanwhile, 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.
- 4To make raspberry vinaigrette; place ingredients in a screw-top jar; shake well. Season to taste.
- 5Place 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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