Warm Salad of Venison, Beetroot, Apple and Hazelnuts



This colourful dish combines crunchy apple and nuts with soft roasted onions and beetroot. Serves 4.

Ingredients
450g venison fillet or rump
6 tablespoon olive oil
Pepper, freshly ground
Few sprigs thyme
1 bunch baby beetroot
8 shallots or baby onions
Salt
300g baby spinach or rocket leaves, washed
1 pink lady apple, finely cut
2 tablespoon extra virgin olive oil
1 1/2 tablespoons red wine or sherry vinegar
1/4 cup roasted hazelnuts, chopped

Instructions
Preheat oven to 180c.
Marinate the venison in 2 tablespoons olive oil, a little pepper and chopped thyme leaves for 30 minutes.
Peel the beetroot and shallots, cut in small pieces and place on an oven tray.
Drizzle with some olive oil and salt and bake in the oven until soft and golden brown, about 25 minutes.
Heat a frying pan until quite hot, add 2 tablespoons olive oil and cook the venison for a few minutes on both sides.
Season and cook in the oven for a further 10-12 minutes depending on the thickness of the venison.
Remove from the oven and rest.
To make the salad, toss the warm roasted vegetables with the spinach leaves and apple, season and dress with the extra virgin olive oil and vinegar.
Arrange on individual serving plates.
Cut the venison into thin slices and arrange on top of the salad.

Compliments of your friendly Independent Butcher shop