Balsamic Venison Filet Salad With Pears And Blue Cheese Food

BALSAMIC VENISON FILET SALAD WITH PEARS AND BLUE CHEESE

Steps:

• Wash the fillets and pat dry.
• Pour olive oil in a bowl and mix in the game spice and rub into the fillets.
• Allow to sit for 2 hours.
• In the meantime, wash the lettuce and rip into eatable pieces and put in bowl.
• Chop green onions and blue cheese and them and the walnuts to the bowl.
• Heat pan on medium-high heat and fry the meat for 1 minute on each side.
• Add 30g of butter, drained mushrooms, and garlic. Cook, stirring often, for 5 minutes.
• Add the red wine and balsamic vinegar and cook, stirring to deglaze the pan.
• Once the venison is cooked to the thickest part hits 55C (about 130 F) remove it and allow to cool.
• Add the remaining butter to the red wine sauce and cook briskly until reduced by half. Cool for 5 minutes.
• Deseed pear and slice into bite-slices.
• Add the pears to rest of salad and toss.
• Slice the fillets into bite-sized slices.
• Put some salad in a bowl and pull venison on top.
• Spoon the wine sauce and mushrooms over the salad.

PEAR AND BLUE CHEESE SALAD

Steps:

• Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
• Trim the stems of the watercress and arugula. Wash and dry the leaves.
• Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
• Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.

PEAR FENNEL AND BLUE CHEESE SALAD WITH BALSAMIC GLAZE

Steps:

• Combine vinegar, wine and sugar in a heavy, large saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Boil until syrupy and reduced to 1/2 cup, about 20 minutes. Remove from heat and set aside to cool. Slice fennel bulb paper thin, using a mandoline, a very sharp knife or a food processor slicing disk. Toss fennel with olive oil and salt to taste.
• To serve, spread a bed of fennel evenly on each of six salad plates. Quarter and core pears and arrange quarters on each plate. Distribute pieces of cheese equally among plates, grind fresh black pepper liberally over each and drizzle with balsamic glaze. Serve immediately.

BLUE CHEESE AND PEAR SALAD

Steps:

• Place pears, cut side down, in a baking dish. Brush with 2 tsp lemon juice. Add water and remaining lemon juice to pan.
• Bake uncovered at 350 for 15-20 minutes or until pears are tender. Drain and cool to room temperature.
• In a small bowl whisk the oil, vinegar salt and pepper. In another bowl combine the , blue cheese, walnuts and onions along with thee dried cranberries.
• Just before serving, divide lettuce among plates; place sliced pears and remainder of ingredients on top and drizzle with balsamic dressing. Enjoy!

VENISON SALAD WITH BEETROOT, APPLE AND HAZELNUTS

Steps:

• Peel the beetroot and shallots, cut into cubes and place on an oven tray. Drizzle with olive oil and salt and roast until soft and golden brown - about 25 minutes.
• Heat a frying pan, add olive oil and cook the venison loin (I cut it in two) for 3-4 minutes on each side. Transfer to oven to continue cooking until steaks are done. This takes about 5-10 minutes, depending how rare you like it! Allow to rest while you make the salad.
• Toss the warm roasted vegetables with the spinach leaves and apple, season with salt and pepper and dress with the extra virgin olive oil and vinegar. Arrange on serving plate.
• Slice venison steaks into thin strips and arrange on top of the salad. Sprinkle with roasted hazelnuts and serve.