Venison, Beetroot, Orange and Hazelnut Salad with Shaved Brussels


Preheat oven to 200°c

Drizzle the Venison in oil and coat generously in black pepper and sea salt.

Pour the remaining oil into a large frying pan and turn the heat to high. Brown and seal the pepper crusted venison on all sides.

Remove from the pan, transfer to a tray and finish cooking in the oven for 6-8 minutes.

When the venisons cooked, remove from the oven and leave to rest while you make the salad.

Mix the shaved beetroot with the orange segments, shaved brussels tops and radishes in a bowl.  Add the parsley and toasted hazelnuts.

Now make your dressing. Mix with wholegrain mustard with the honey and vinegar.  Slowly add both oils and whisk until the dressing is emulsified.  Season with salt and pepper.

Pour half the dressing over the salad and mix well.  Taste and season with salt and pepper.

Portion the salad and slice the venison.  Lay the venison on top and drizzle the remaining dressing over.

Serves 4

Preparation: 25 minutes

Time to cook: 15 minutes

Venison, Beetroot, Orange and Hazelnut Salad with Shaved Brussels



400g Venison, cut from Denver leg cut

black pepper and salt

2 tbsp rape seed oil

For the Salad

100g beetroot, raw and shaved

2 large oranges, segmented

75g toasted hazelnuts

150g brussels sprouts, shaved

75g breakfast radishes, shaved

10g roughly chopped flat leaf parsley


1 tbsp whole grain mustard

1 tbsp runny honey

1 tbsp apple cider vinegar

200mls rape seed oil

100mls hazelnut oil

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