Venison pear and blue cheese salad

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