Recipes
Gourmet salad with venison
To prepare salad:
Wash lettuce, and break it into bite-sized pieces. Cut pear into slices. Brown pear in melted butter, spread sugar over it and allow to caramelize.
To prepare dressing:
Blend sour cream and apple juice until smooth, and add mustard, salt, pepper, and lemon juice to taste.
To prepare venison:
Season to taste with salt and pepper.
Sear venison medallions over high heat to rare or medium rare.
Before serving, allow medallions to rest for 5 minutes under foil. Then slice.
To serve, arrange lettuce as bouquet on four plates, and place venison and pear slices around. Spoon over dressing, and garnish with chopped parsley, hazelnuts, julienned leek and carrots.
Preparation: 20 mins
Time to cook: 10 mins
Cost per serve: $6.00
Ingredients
400 g venison medallions
Salad
Assorted lettuce greens (radicchio, lamb's lettuce, etc.),
1 small pear,
2 tbs. Butter, 1 tsp. Sugar, 2 tbs. Olive oil, salt and freshly ground pepper to taste
Dressing
6 oz. Sour cream, apple juice (optional), 2-3 tsp. Hot mustard, salt and freshly ground black pepper to taste, juice 1 lemon
Garnish
Fresh parsley, 1 1/2 cup crushed hazelnuts, julienned leek and carrots
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