INGREDIENTS
1 pack of Silver Fern Farms Venison Medallions
Mesclun leaves
2 small pears, sliced into wedges
2 Tbsp butter
1 Tbsp sugar
2 Tbsp olive oil
4.5oz blue cheese, cut into cubes
Salt and freshly ground pepper to taste
Dressing
½ cup thick plain yogurt
Apple juice
2-3 tsp hot mustard
Salt and freshly ground black pepper to taste
Garnish
Fresh parsley, chopped
1½ cups crushed walnuts
METHOD
Step 1
Cut pear into slices. Melt the butter in a saucepan. Sauté the pear until browned. Spread sugar over the pear and allow to caramelize; set aside. Quickly cook venison over a high heat for 2-3 minutes each side until medium-rare. Remove from heat, cover and allow the meat to rest for 5 minutes before slicing.
Step 2
To make the dressing, blend yogurt and apple juice until smooth. Add the mustard, salt, pepper and lemon juice to taste.
Step 2
To serve, arrange mesclun salad on plates and place pear slices, venison and blue cheese around. Spoon over dressing, and garnish with parsley and hazelnuts.
Recipe courtesy Deer Industry New Zealand
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